Col d’oie farci

Name: Col d’oie farci (Stuffed Goose Neck)
Yield: Serves 4 to 6
Cuisine: France
Ingredients: 1 goose neck (from chest to head); 3 fl oz (75 ml) Armagnac; A few foie gras left-overs that you happen to have lurking in the fridge; 12 oz (350 g) veal-and-pork sausagemeat; Salt and pepper; ½ oz (15 g) truffle, finely sliced; Pinch of thyme; Salt and pepper; Goose fat or pure lard (see Preserved Goose); Nutmeg; Goose fat or pure lard (see Preserved Goose)

Stuffed Goose Neck

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Ah, these French, they don’t waste a thing. All that’s left from a well-butchered goose is the oinck! (or quack!)

Ingredients

1 goose neck (from chest to head)
3 fl oz (75 ml) Armagnac

Europe
France
Périgord
Main course
Leftovers
Mediterranean

Method

Peel off the neck skin and marinate the neck in Armagnac for a few hours. Meanwhile, mix the sausagemeat, foie gras pieces, truffle, salt, pepper, thyme, nutmeg and 1 tablespoon Armagnac. Allow to rest in the refrigerator for an hour or so.

Stuff the neck as tightly as possible with the mixt