Stuffed Duck Neck with Apples, Grapes and Fennel Sausage
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Ingredients
| 2 | lg. duck or | | goose necks, bones removed | | 3 tbsp. | virgin olive oil | | 1-1/2 | md. red onions, thinly sliced | | 1 | red apple, peeled, cored, and cut in 1/4-inch dice | | 2 cups | red seedless grapes, divided | | 3/4 lb. | Italian sweet sausage, with fennel seeds, skin removed | | 1 tbsp. | chopped fresh rosemary leaves | | 6 | sage leaves | | 1 tbsp. | black peppercorns | | Salt, to taste | | Freshly ground black pepper, to taste | | 1 tbsp. | dijon mustard | | 4 tbsp. | prune or | | red wine vinegar | | 1/2 cup | extra-virgin olive oil | | 1 recipe | Pine Nut and Endive Frittata |
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Instructions
Wash and pat necks dry and set aside. Preheat oven to 450°F. In a 10- to 12-inch sauté pan, heat olive oil until smoking. Add onion and cook until softened (about 8 to 10 minutes). Add apple and 1 cup 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 Pine Nut And Endive Frittata and place on a plate. Slice warm duck neck on bias into 8 slices, place each slice over a frittata wedge, drizzle with vinaigrette and garnish with cracklings and serve.
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