Stuffed goose neck

• a few slices of stale bread
• 150 ml milk
• 600 g

Soak the bread in milk until soft, then drain and squeeze out the excess liquid. Mince the goose meat and stir in the egg and soaked bread. Mince the parsley and add to the mixture with a grating of nutmeg and salt and pepper, then stir carefully until fully combined.

Stuff the mixture into the goose neck skin and sew the opening closed.

Brown the stuffed goose neck in a saucepa