Preserved Stuffed Duck Neck from The Cooking of South West France by Paula Wolfert
This is my own version of a classic Southwest recipe for stuffed duck neck. I transform duck breast and some extra neck skin into savory sausages, which are cooked, like confit, by poaching in rend...
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Ingredients
- 1 whole Pekin duck breast, 10 to 12 ounces, plus neck skin of 2 ducks
- Coarse kosher salt and freshly ground pepper
- 4 to 5 cups rendered duck or goose fat
- ½ cup leftover foie gras terrine or cooked foie gras, or 1 can (4 to 5 ounces) puree of foie gras
- 1 egg
- ¼ small imported bay leaf, crushed to a powder
- 1 garlic clove, halved
- 6 ounces fatty boneless pork shoulder, cut into 1-inch cubes
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