Title: Stuffed Duck Neck with Apples, Grapes and Fennel Sausage
Categories: New, Text, Import
Yield: 1 Servings

2 lg Duck or goose necks,; bones
-removed
3 tb Virgin olive oil
1 md Red onion,; thinly sliced
-plus 1/2
1 Red apple (Macintosh or
-Empire), peeled, cored;
-1/4-inch d
1 c Red grapes, seedless plus 1
-cup; (total about 1/2 poun
3 Pieces Italian sweet
-sausage, with fennel
-seeds, about 3/4 pound,
-skin removed
1 tb Chopped fresh rosemary
-leaves
6 Sage leaves
1 tb Black peppercorns
Salt and pepper to taste
1 tb Dijon mustard
4 tb Prune or red wine vinegar
1/2 c Extra virgin olive oil
Salt and pepper to taste
1 Pine nut frittata; (see
-separate recipe)

Wash and pat necks dry and set aside. Preheat oven to 450 degrees.

In a 10-inch to 12-inch saut_ pan, heat olive oil until smoking. Add onion
and cook until softened (about 8 to 10 minutes). Add apple and grapes and
cook until softened (about 6 to 7 minutes). Allow to cool. Break up sausage
into large mixing bowl. Add rosemary, sage and peppercorns and mix well.
Add apple mixture and mix well with hands. Place half of cool stuffing
mixture in each neck and tie securely. Place on baking sheet, prick several
times with fork and bake 20 to 25 minutes until crisp and golden.

Meanwhile, place Dijon mustard, prune vinegar and remaining grapes in
blender. Process until grapes are broken but still lumpy. Add oil and
process 1 minute more, season with salt and pepper, and set aside. To
assemble, slice a wedge of frittata and place on a plate. Slice warm duck
neck on bias into 8 slices, place each slice over a frittata, drizzle with
vinaigrette and garnish with cracklings and serve.
Recipe By :MOLTO MARIO SHOW #MB5675

Posted to MC-Recipe Digest V1 #258

Date: Fri, 25 Oct 1996 14:26:10 -0400

From: Meg Antczak