Cou de canard farci au foie gras

Name: Cou de canard farci au foie gras
Total time: 180 min
Yield: Serves 6
Cuisine: Périgord
Ingredients: 2 fattened-duck neck skins; 300 g (10 oz) pork sausage meat; 200 g (7 oz) raw duck foie gras, diced; 150 g (5 oz) ground chicken breast; 1 egg, beaten; 2 tablespoons Armagnac; 1 gray shallot, finely chopped; 1.5 kg (3⅓ lb) duck fat for confit; 8 g (1½ tsp) fine salt per kg (2¼ lb) of stuffing; 1 pinch of freshly ground pepper

Duck neck stuffed with foie gras

⏱ 180 minServes 6Hard710 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

2fattened-duck neck skins
300 g (11 oz)pork sausage meat
200 g (7 oz)raw duck foie gras, diced
150 g (5 oz)ground chicken breast
1whole egg, beaten
2 tbsparmagnac
1gray shallot, finely chopped
1.5 kg (3.3 lb)duck fatfor confit
8 gfine salt per kg (2¼ lb) of stuffing
1 pinchfreshly ground pepper

2 fattened-duck neck skins
300 g (11 oz) pork sausage meat
200 g (7 oz) raw duck foie gras, diced
150 g (5 oz) ground chicken breast
1 whole egg, beaten
2 tbsp armagnac
1 gray shallot, finely chopped
1.5 kg (3.3 lb) duck fat for confit
8 g fine salt per kg (2¼ lb) of stuffing
1 pinch freshly ground pepper

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 cast-iron Dutch oven (28 cm / 11 in)

1 bowl (24 cm / 9½ in) for the stuffing

kitchen twine

1 cooking thermometer (15 cm / 6 in probe)

03 — Method

Mix the sausage meat, chicken, shallot, egg and Armagnac into an even stuffing.
Weigh the stuffing and add 8 g fine salt per kg (about 1½ tsp per 2¼ lb) — the standard curing ratio, needed for keeping — then freshly ground pepper.
Gently fold in the foie gras without crushing it; the pieces should show when sliced.
Sew up the narrow end of each neck skin with kitchen string and fill three-quarters full without packing; the stuffing swells as it cooks.
Sew up the other end and prick each neck in 3 places with a needle so it doesn't burst.
Melt the duck fat in a Dutch oven and hold it at 85°C (185°F) on a thermometer. Poach the necks in it for 2 hours, barely trembling.
Let cool in the fat, then refrigerate for 24 hours. Serve in 1 cm (⅜ in) slices with a walnut salad.