Try this Stuffed Duck Neck with Apples, Grapes and Fennel Sausage recipe, or contribute your own.
Suggest a better descriptionWash 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
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Serving Size: 1 Serving (189g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1357 | ||
Calories from Fat: 1352 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 150.2g | 200 % | |
Saturated Fat 20.8g | 104 % | |
Monounsaturated Fat 109.2g | ||
Polyunsanturated Fat 16g | ||
Cholesterol 0mg | 0 % | |
Sodium 656.9mg | 23 % | |
Potassium 152.1mg | 4 % | |
Total Carbohydrate 7.1g | 2 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 3.5g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1357
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