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

2	lg	Duck or goose necks,; bones removed
3	tb	Virgin olive oil
1	md	Red onion,; thinly sliced plus
1		Red apple (macinto sh or -- 1/4-inch d
		Empire), peeled, cored
1	c	Red grapes, seedless plus 1 cup -- (total about 1/2
		Poun
3	pn	Italian sweet sausage, with fennel seeds about 3/4 pound; s
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 sepa rate
		Recipe)

Recipe by: MOLTO MARIO SHOW #MB5675 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.

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