Stéphane Reynaud

Cou de Canard Farci

Stuffed Duck Neck

Preparation info
  • For

    1

    Neck
    • Difficulty

      Easy

    • Ready in

      1 hr 15

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Skin from a duck neck 1
  • Duck meat (with skin) 300 g
  • Foie gras 100

Method

  1. Chop the duck meat with its skin and season well.
  2. Fill the neck skin with this chopped mixture, place the foie gras in the middle and close up like a sock. Place the neck in a preserving jar and cover with melted duck fat.
  3. Fill a saucepan with water, bring to the boil, immerse the jar, keeping it under water (using a weight) for 45 minutes. Monitor th