Stuffed duck neck

cou de canard farci

What it is

The neck skin is pulled off whole like a sleeve, sewn shut at one end, filled with a forcemeat of duck, pork and foie gras, then confited and kept under fat. It exists because a Gascon farm raising ducks for foie gras threw nothing away: the skin was the casing it already had.

In the kitchen

Lift it from the fat, wipe it, and sear it in a dry pan until the skin crisps — add no fat, there is plenty inside. Serve the slices warm on a salad or cold from the terrine, but never let it boil in a sauce.

Goes with

Foie gras Duck fat Armagnac Fig Frisée Potato Prune Walnut

Same species

Mallard Pekin duck Century egg (pidan) Duck heart Duck confit Duck

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