Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 large duck or goose necks -- bones removed

  3. 3 tablespoons virgin olive oil

  4. 1 1/2 medium red onions -- thinly sliced

  5. 1 red apple --

  6. -- empire), peeled,

  7. -- cored,

  8. -- and cut in 1/4"

  9. -- dice 2 cups red grapes -- seedless, divided

  10. (about 1/2 pound total)

  11. 3/4 pound Italian sweet sausage -- with fennel seeds,

  12. -- skin removed

  13. 1 tablespoon chopped fresh rosemary leaves

  14. 6 sage leaves

  15. 1 tablespoon black peppercorns

  16. salt -- to taste

  17. freshly-ground black pepper -- to taste

  18. 1 tablespoon dijon mustard

  19. 4 tablespoons prune or red wine vinegar

  20. 1/2 cup extra-virgin olive oil

  21. 1 pine nut and endive frittata -- seenote

Instructions Jump to Ingredients ↑

  1. * Note: See the "Pine Nut And Endive Frittata With Cracklings recipe which is included in this collection.

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

  3. In a 10-inch 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.

  4. 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.

  5. Comments: The original recipe title as listed is "Stuffed Duck Neck With Apples, Grapes And Fennel Sausage With Pine Nut Frittata And A Sweet Grape Vinaigrette".

  6. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5675)


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