Stuffed Duck Neck with Apples, Grapes, and Fennel Sausage with Pine Nut Frittata and a Sweet Grape Vinaigrette
- 2 large duck or goose necks, bones removed
- 3 tablespoons virgin olive oil
- 1 medium red onion, thinly sliced plus 1/2
- 1 red apple (McIntosh or Empire), peeled, cored and cut into 1/4-inch dice
- 1 cup red grapes, seedless plus 1 cup (total about 1/2 pound)
- 3 pieces Italian sweet sausage, with fennel seeds about 3/4 pound, skin removed
- 1 tablespoon chopped fresh rosemary leaves
- 6 sage leaves
- 1 tablespoon black peppercorns
- 1 tablespoon Dijon mustard
- 4 tablespoons prune or red wine vinegar
- 1/2 cup extra-virgin olive oil
- Pine nut fritatta
Wash and pat necks dry and set aside.
Preheat oven to 450 degrees F.
In a 10 to 12-inch saute 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 fritatta and place on a plate. Slice warm duck neck on bias into 8 slices, place each slice over a fritatta, drizzle with vinaigrette and garnish with cracklings and serve.
Recipe courtesy Mario Batali
Recipe courtesy of Rachael Ray