Stuffed Goose Neck

Name: Stuffed Goose Neck
Ingredients: salt; ½ glass dry white wine; fat, for frying; ½ level teaspoon powdered mace; 2 truffles, coarsely chopped; 1 small duck’s liver, chopped; 1 pound sausage meat; 1 good pinch powdered cloves; 1 good pinch powdered cinnamon; freshly-ground black pepper; 2 tablespoons finely-chopped parsley; 2 cloves garlic, finely chopped; 4-6 tablespoons brandy; 1 goose neck (skin only)

Preparation info

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

1 goose neck (skin only)
4-6 tablespoons brandy
2 cloves

Main course

Method

Remove skin from fat goose neck by separating skin from neck at one end with a sharp knife. Peel back the skin and pull it off, inside out, as you would a glove.

Marinate skin overnight in brandy seasoned with finely-chopped garlic, parsley and freshly-ground black pepper, to taste, and a good pinch each of cinnamon and powdered cloves.

Make a stuffing of sausage meat, chopped d