Cou de canard farci du Quercy

Name: Cou de canard farci du Quercy
Total time: 60 min
Yield: Serves 4
Cuisine: Quercy
Ingredients: 2 duck necks; 300 g (10 oz) pork sausage meat; 100 g (3½ oz) chicken liver; 50 g (1¾ oz) dried porcini; 2 garlic cloves; 3 tablespoons duck fat; 1 tsp fleur de sel; 1 tsp freshly ground pepper

Quercy stuffed duck neck

⏱ 60 minServes 4Hard560 kcal

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

01 — Ingredients4 servings

2duck necks
300 g (11 oz)pork sausage meat
100 g (3½ oz)chicken livers
50 g (2 oz)dried porcini
2 clovesgarlic
3 tbspduck fat
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper

2 duck necks
300 g (11 oz) pork sausage meat
100 g (3½ oz) chicken livers
50 g (2 oz) dried porcini
2 cloves garlic
3 tbsp duck fat
1 tsp fleur de sel (flaky sea salt)
1 tsp freshly ground pepper

Serves 4. 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 skillet (26 cm / 10 in)

1 trussing needle

1 bowl (2 L / 2 qt)

03 — Method

Soak the dried porcini 20 min in a bowl of warm water, then drain, squeeze and chop finely.
In the bowl, mix the sausage meat, chopped chicken liver, porcini and chopped garlic, and season generously.
Carefully turn the duck neck skins inside out without tearing, then fill with the stuffing, packing it firmly but not too tight so they don't burst.
Sew the ends closed with a trussing needle and kitchen string.
Melt the duck fat in the skillet and brown the stuffed necks over low heat for 20 min, turning often.
Let cool slightly, slice thickly and serve warm on a salad or hot with sautéed potatoes.