The first time I've cooked duck neck (well duck neck skin that is). Salting it first and leaving it in the fridge for a few hours before rinsing it and drying it ensures excess moisture is taken away and means when it's cooked it renders easier and doesn't spit as much.
I used a mixture of chopped sourdough bread, sautéed onion and mushrooms, iberico bellota ham finely chopped, thyme and sage (a delicious mix).
Stuffing the neck is easy peasy and I tied off each end and chopped off any excess. It made a really tidy sausage. It needs to sit in the fridge for a few hours after stuffing and before cooking to set it.
Cooking is easy too, brown it off well in a pan, pop it in the oven for around 10 minutes and viola.
I served it with a vinegarette for an acidity balance, shaved fennel and fig and spring onion. The skin itself was nice and thin, it sounds incredibly heavy but was light to eat and easily a nice starter for two cut in half.
I used a mixture of chopped sourdough bread, sautéed onion and mushrooms, iberico bellota ham finely chopped, thyme and sage (a delicious mix).
Stuffing the neck is easy peasy and I tied off each end and chopped off any excess. It made a really tidy sausage. It needs to sit in the fridge for a few hours after stuffing and before cooking to set it.
Cooking is easy too, brown it off well in a pan, pop it in the oven for around 10 minutes and viola.
I served it with a vinegarette for an acidity balance, shaved fennel and fig and spring onion. The skin itself was nice and thin, it sounds incredibly heavy but was light to eat and easily a nice starter for two cut in half.
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