Title: Stuffed Duck Neck
Categories: Poultry
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 and
		Cut into 1/4-inch dice
1	c	Red grapes, seedless plus 1
	c	(total about 1/2 pound)
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	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 saute 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.

MOLTO MARIO #MB5675 Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved From: Sylvia Steiger Date: 09 Oct 97 National Cooking Echo Ä

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