Lamb’s Neck with Duck Yolk Custard, Pickled Radishes, and Sunchokes | James Beard Foundation

Ingredients

• 3 to 4 pounds lamb neck
• 1 tablespoon cooking oil
• 1 large Spanish onion, peeled and halved
• 2 large stalks celery, washed and halved
• 2 large carrots, peeled and halved
• 6 cloves garlic
• 4 bay leaves, dried
• 5 cups water or stock
• 1 cup red wine
• Chives to garnish
• 2 duck egg yolks
• Pinch of salt
• 4 ounces sunchokes, washed and peeled
• 4 ounces radishes (French breakfast work well)
• 2 cups rice wine vinegar
• 1 cup water
• 1 1/2 tablespoons salt
• 1 1/2 tablespoons white table sugar
• 1 pound sunchokes, washed and peeled
• Milk to cover
• 4 bay leaves
• 1/2 large white Spanish onion, peeled
• 4 garlic cloves, crushed