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Stuffed Duck’s Neck en Brioche
- Serve
six
people - Difficulty
Easy
By Tony Bilson
Published 1987
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
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