This is my own version of a classic Southwest recipe for stuffed duck neck. I transform duck breast and some extra neck skin into savory sausages, which are cooked, like confit, by poaching in rendered goose or duck fat to cover. The time to make this dish is when you are cooking other duck confits.
Preserved stuffed duck neck can be used for pot-au-feu, in which it is sensational. Or it can be crisped in a skillet for 5 minutes, thickly sliced, a