Title: Stuffed duck neck with apples~ grapes & fen
 Categories: New, Text, Import
      Yield: 4 Servings
 
 
        2 lg duck or goose necks, --
  :          bones removed
        3 TB virgin olive oil
        1 md red onion, -- thinly sliced
  :          plus 1/2
        1    red apple (Macintosh or
  :          Empire),
  :          peeled, cored -- 1/4-inch d
        1 c  red grapes, seedless plus 1
  :       c  -- (total about 1/2 poun
        3    pieces Italian sweet sausage
  :          with fennel seeds
  :          about 3/4 pound, skin
  :          removed
        1 TB chopped fresh rosemary
  :          leaves
        6    sage leaves
        1 TB black peppercorns
  :          Salt and pepper to taste
        1 TB Dijon mustard
        4 TB prune or red wine vinegar
      1/2 c  extra virgin olive oil
  :          Salt and pepper to taste
        1    pine nut frittata -- (see
  :          separate recipe)
  
  Wash and pat necks dry and set aside. Preheat oven to
      450    degrees.
  
  In a 10-inch to 12-inch saut_ pan, heat olive oil until smoking. Add
  onion and cook until softened (about 8 to 10 minutes). Add apple and
  grapes and cook until softened (about 6 to 7 minutes). Allow to cool.
  Break up sausage into large mixing bowl. Add rosemary, sage and
  peppercorns and mix well. Add apple mixture and mix well with hands.
  Place half of cool stuffing mixture in each neck and tie securely.
  Place on baking sheet, prick several times with fork and bake 20 to
  25 minutes until crisp and golden.
  
  Meanwhile, place Dijon mustard, prune vinegar and remaining grapes in
  blender. Process until grapes are broken but still lumpy. Add oil and
  process 1 minute more, season with salt and pepper, and set aside. To
  assemble, slice a wedge of frittata and place on a plate. Slice warm
  duck neck on bias into 8 slices, place each slice over a frittata,
  drizzle with vinaigrette and garnish with cracklings and serve.