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Ингредиенты
- 2 lrg Duck or possibly goose necks bones removed
- 3 Tbsp. Virgin extra virgin olive oil
- 1Â 1/2 med Red onions thinly sliced
- 1 x Red apple (Macintosh or possibly Empire) peeled, cored, and cut in 1/4" dice
- 2 c. Red grapes, seedless divided
- Â Â (about 1/2 lb. total)
- 3/4 lb Italian sweet sausage, with fennel seeds skin removed
- 1 Tbsp. Minced fresh rosemary leaves
- 6 x Sage leaves
- 1 Tbsp. Black peppercorns
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 Tbsp. Dijon mustard
- 4 Tbsp. Prune or possibly red wine vinegar
- 1/2 c. Extra-virgin extra virgin olive oil
- 1 x Pine Nut And Endive Frittata see * Note
Инструкции
- Wash and pat necks dry and set aside. Preheat oven to 450 degrees.
- In a 10-inch to 12-inch saute/fry pan, heat extra virgin olive oil till smoking. Add in onion and cook till softened (about 8 to 10 min). Add in apple and 1 c. grapes and cook till softened (about 6 to 7 min). Allow to cold. Break up sausage into large mixing bowl. Add in rosemary, sage and peppercorns and mix well. Add in apple mix and mix well with hands. Place half of cold stuffing mix in each neck and tie securely. Place on baking sheet, prick several times with fork and bake 20 to 25 min till crisp and golden brown.
- Meanwhile, place Dijon mustard, prune vinegar and remaining grapes in blender. Process till grapes are broken but still lumpy. Add in 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 hot duck neck on bias into 8 slices, place each slice over a frittata wedge, drizzle with vinaigrette and garnish with cracklings and serve.
- 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".
