STUFFED DUCK NECK WITH APPLES~ GRAPES & FEN

      Title: STUFFED DUCK NECK WITH APPLES~ GRAPES & FEN
  Categories: New, Text, Import
       Yield: 4 Servings
  
  
         2 lg duck or goose necks, --
   :          bones removed
         3 TB virgin olive oil
         1 md red onion, -- thinly sliced
   :          plus 1/2
         1    red apple (Macintosh or
   :          Empire),
   :          peeled, cored -- 1/4-inch d
         1 c  red grapes, seedless plus 1
   :       c  -- (total about 1/2 poun
         3    pieces Italian sweet sausage
   :          with fennel seeds
   :          about 3/4 pound, skin
   :          removed
         1 TB chopped fresh rosemary
   :          leaves
         6    sage leaves
         1 TB black peppercorns
   :          Salt and pepper to taste
         1 TB Dijon mustard
         4 TB prune or red wine vinegar
       1/2 c  extra virgin olive oil
   :          Salt and pepper to taste
         1    pine nut frittata -- (see
   :          separate recipe)
   
   Wash and pat necks dry and set aside. Preheat oven to
       450    degrees.
   
   In a 10-inch to 12-inch saut_ pan, heat olive oil until smoking. Add
   onion and cook until softened (about 8 to 10 minutes). Add apple and
   grapes and cook until softened (about 6 to 7 minutes). Allow to cool.
   Break up sausage into large mixing bowl. Add rosemary, sage and
   peppercorns and mix well. Add apple mixture and mix well with hands.
   Place half of cool stuffing mixture in each neck and tie securely.
   Place on baking sheet, prick several times with fork and bake 20 to
   25 minutes until crisp and golden.
   
   Meanwhile, place Dijon mustard, prune vinegar and remaining grapes in
   blender. Process until grapes are broken but still lumpy. Add oil and
   process 1 minute more, season with salt and pepper, and set aside. To
   assemble, slice a wedge of frittata and place on a plate. Slice warm
   duck neck on bias into 8 slices, place each slice over a frittata,
   drizzle with vinaigrette and garnish with cracklings and serve.
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