Deboned 15 duck necks, scraped the sinew and fat, stuffed with pork belly and whole duck mince with herbs and spices. Sous vide at 150f for 3 hrs. Chill and freeze. Reheat at 350f for 1.5hrs.
by Chemical-Arm-154
19 Comments
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Chemical-Arm-154
Rarely see the neck utilized as sausage casing. Trying to shine some light on duck meat as well.
Affectionate_Tie3313
Bravo! Lovely presentation of a very classic dish
~~What did you stuff the necks with?~~ farce of pork belly and duck
10/10 would try this, but immediately made me think of this
king0fife
Undecided if this is awfully amazing or amazingly awful
nlightningm
That’s more than a neck
Far-Queue17
I could eat this at a stretch
loweexclamationpoint
Peppercorn or coriander eyes the next time?
UnderstandingSmall66
This is one of the first truly impressive things I’ve seen on this subreddit for a very long time. Well done chef.
skate1243
Wow. I am impressed
an_edgy_lemon
Wow, that is something. Bet it tasted pretty good.
RastaMonsta218
I think bowties next time
Affectionate_Tie3313
Follow-up question: how did you plate them?
Sludgenet123
My boss at work one day heard that I had made the venison summer sausage shared at break time. He asked me if I had ever had duck sausage? When I told him no, he pointed at his crotch while sitting and said: duck down here and you can find some!
EthicalPixel
In my imagination, you tied the end first and stuffed them through the beak.
Bkxray0311
Looks awesome!! I like to use the neck for charcuterie as well but I cannot find head on ducks in my area.
fireman2004
The first time I bought a whole duck at an Asian market I had to get rid of the head, I couldn’t deal with it looking at me while I butchered the rest.
Objective_Warthog620
Is this actually a common thing? I saw an FB vid also using the whole duck head/neck but using langoustine to stuff the neck. Sliced they just look like cute sausages but I’ll feel uncomfortable with the head staring at me.
19 Comments
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Rarely see the neck utilized as sausage casing. Trying to shine some light on duck meat as well.
Bravo! Lovely presentation of a very classic dish
~~What did you stuff the necks with?~~ farce of pork belly and duck
Knarly… i love it
https://i.redd.it/fv1m9oq102yf1.gif
10/10 would try this, but immediately made me think of this
Undecided if this is awfully amazing or amazingly awful
That’s more than a neck
I could eat this at a stretch
Peppercorn or coriander eyes the next time?
This is one of the first truly impressive things I’ve seen on this subreddit for a very long time. Well done chef.
Wow. I am impressed
Wow, that is something. Bet it tasted pretty good.
I think bowties next time
Follow-up question: how did you plate them?
My boss at work one day heard that I had made the venison summer sausage shared at break time. He asked me if I had ever had duck sausage? When I told him no, he pointed at his crotch while sitting and said: duck down here and you can find some!
In my imagination, you tied the end first and stuffed them through the beak.
Looks awesome!! I like to use the neck for charcuterie as well but I cannot find head on ducks in my area.
The first time I bought a whole duck at an Asian market I had to get rid of the head, I couldn’t deal with it looking at me while I butchered the rest.
Is this actually a common thing? I saw an FB vid also using the whole duck head/neck but using langoustine to stuff the neck. Sliced they just look like cute sausages but I’ll feel uncomfortable with the head staring at me.