Stuffed Duck Neck ‘Sausage’
What the Duck? It's a duck neck sausage!
- Difficulty: easy
- Prep Time : 0 mins |
- Cook Time : 2:30 hours
½ C (75 g) cranberries
2 duck necks
200 g minced pork
200 g minced duck
2 shallots or spring onions, chopped
2 cloves garlic, crushed
½ C (75 g) pine nuts
½ C (75 g) roasted cashew nuts, chopped
1 tsp (5 ml) ground nutmeg
1 tsp (5 ml) ground white pepper
12 sage leaves, chopped
2 slices white bread, soaked in water (for binding)
Soak the cranberries thoroughly in the Noble Late Harvest dessert wine for at least 12 hours.
Duck necks are approximately 30 cm long when uncooked. Remove the neck bone very carefully from the skin without piercing or pricking the skin (better still, get your friendly butcher/poultry merchant to do this for you).
Mix the minced pork and duck with spring onion, garlic, nuts, nutmeg, white pepper, sage, bread and the drunken cranberries.
Stuff the necks very carefully and gently with this mixture before tying up the two ends with string.
Braai on a grid placed high over very hot coals turning continually so that the sausage does not burn for about 20 to 30 minutes. Braai for a further 11/2 to 2 hours over very gentle coals to ensure that meat has cooked through.
Alternatively, tie the duck neck ‘sausage’ up in clingfilm, blanch in simmering water for 30 minutes. Quick in a pan over moderate heat to brown and to crisp up the skin.