Stuffed Duck’s Neck en Brioche

Name: Stuffed Duck’s Neck en Brioche
Yield: Serve six people
Cuisine: French
Ingredients: forcemeat; loaf; butter; brioche dough; duck’s neck; breast; duck stock; veal stock; leg meat; duck forcemeat; brioche; duck’s neck; beef stock

Preparation info

Serve
six
people

Difficulty
Easy

Appears in

Tony Bilson's Recipe Book

By Tony Bilson

Published 1987

About

This recipe may be adapted to goose with equally excellent results. Buy a one-kilogram Peking duck with the head on from a Chinese provider. With a sharp knife remove the head and cut the skin around the breast bone of the duck so that you end up with a tube of skin.

Method

Using the breast and leg meat make a duck forcemeat using the same proportions of meat to fat as in the forcemeat. Tie the neck skin with string at one end and stuff the tube of skin with the forcemeat. Tie the other end with string and poach i