Hello Fellow Sausagers,
This recipe is my version of a classic, probably French, which was the result of wanting to use every bit of an animal, wasting nothing.
The wonderful taste of the crispy duck skin on the outside, with whatever your imagination can create on the inside is an irresistible taste sensation which will cause normally reserved guests to jostle each other for the last one.......I suggest giving everyone a fork, put the last one on the table, turn the lights out......
RECIPE (For six small )
400g Pork mince
50g Pork fat
100g chopped home made bacon
Pinch - Thyme - Cinnamon - Salt - Pepper
Clove crushed Garlic
50g Pistachio roughly chopped
Six duck neck skins
METHOD
Mix all ingredients together. Wrap a small piece in plastic wrap, simmer for a few minutes and taste, adjust seasoning.
Remove any windpipe, fat pieces and loose meat from the skins, tie one end tightly with kitchen string. Stuff a quantity of mince into skin, it is quite flexible so can be filled tightly. Close off the other end, cut off excess skin from ends.
Three cooking methods;
Roast in a pan @180º in oven
Pan fry on moderate heat, turning to fry all sides until golden
Slice when cooled
Confit in duck or goose fat for 1 1/2 hrs, let cool, then slow pan fry until golden (this was my choice)
Bon Appetito !
This recipe is my version of a classic, probably French, which was the result of wanting to use every bit of an animal, wasting nothing.
The wonderful taste of the crispy duck skin on the outside, with whatever your imagination can create on the inside is an irresistible taste sensation which will cause normally reserved guests to jostle each other for the last one.......I suggest giving everyone a fork, put the last one on the table, turn the lights out......
RECIPE (For six small )
400g Pork mince
50g Pork fat
100g chopped home made bacon
Pinch - Thyme - Cinnamon - Salt - Pepper
Clove crushed Garlic
50g Pistachio roughly chopped
Six duck neck skins
METHOD
Mix all ingredients together. Wrap a small piece in plastic wrap, simmer for a few minutes and taste, adjust seasoning.
Remove any windpipe, fat pieces and loose meat from the skins, tie one end tightly with kitchen string. Stuff a quantity of mince into skin, it is quite flexible so can be filled tightly. Close off the other end, cut off excess skin from ends.
Three cooking methods;
Roast in a pan @180º in oven
Pan fry on moderate heat, turning to fry all sides until golden
Slice when cooled
Confit in duck or goose fat for 1 1/2 hrs, let cool, then slow pan fry until golden (this was my choice)
Bon Appetito !
