Stuffed Goose Neck with Cranberry Sauce

Name: Stuffed Goose Neck with Cranberry Sauce
Yield: Serves 4 as a starter
Cuisine: British
Ingredients: sea salt; 1 large can duck or goose fat, enough to submerge the stuffed neck of goose; 1 large can duck or goose fat, enough to submerge the stuffed neck of goose; 1 large can duck or goose fat, enough to submerge the stuffed neck of goose; cranberry sauce, to serve; 400 g belly pork, minced; 200 g foie gras; salt and pepper; 1 large goose neck, rinsed; 1 garlic clove, peeled and crushed; 1 tsp fresh thyme leaves; 1 pinch each of ground nutmeg, cloves and ginger; 1 pinch each of ground nutmeg, cloves and ginger; 1 pinch each of ground nutmeg, cloves and ginger; 25 ml Madeira; 15 ml brandy; 25 ml port; salt and pepper

Preparation info

Serves
4
as a starter

Difficulty
Medium

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

In the run-up to Christmas, it’s always a good idea to pre-prepare a few tasty dishes that can be pulled out of the fridge to feed extra guests or particularly greedy relatives... This may seem rather a ghoulish recipe, but it is really just utilizing the often overlooked bits of the bird.

Ingredients

1 large goose neck, rinsed
sea salt
1 large can duck or goose fat, enough to submerge the stuffed neck of goose

Europe
United Kingdom
Starter
December
Winter
November
Gluten-free

Method

Peel back the goose skin from the bone of the neck and cut away the bone. Sprinkle with a light seasoning of salt, cover and leave in the fridge overnight.

Meanwhile make the stuffing. Mix all the ingredients together and pan-fry a little of the mix before tasting to check the seasoning. Adjust if necessary. Cover and marinate in the fridge overnight.

The following day, give the