Goose neck Stuffed
Instructions
Boned goose neck, pulling the skin carefully (in practice, you have to make it ' slip ' along the neck, and out as if it were a glove), wash it and make sure it is intact, otherwise during cooking the stuffing might escape.
The colourless thread sewn with one of the two sides.
Mix the chopped pork meat with that of liver; Add the egg, brandy and truffle cut into slices.
Add salt and pepper.
Prepared with the mixture fill the goose neck skin, separating the filling with bits of duck liver.
Sew the other end of the skin.
Melt in a large casserole and low fat of goose, take it to a good temperature and soak the roll stuffed, letting it cook, moderatissima, flame for 2 hours (fat must not boil).
After this time, remove the neck from the bowl and let it cool; then cut into slices and serve on a bed of gelatin, or on toasted bread crostoni.
If you can retain even long, leaving him surrounded by fat, solidifying, will form around the neck of a goose bunding.
This ' gooseneck stuffed ' requires a very tasty filling.
Ingredients and dosing for 4 persons
- 1 gooseneck
- 360 g of minced pork meat
- 100 g of chopped pork liver
- 1 egg
- 1 glass of brandy
- 1 truffles
- Salt
- Pepper
- 3 duck livers
- 2000 g of goose fat
- Gelatin (optional)
- Bread (optional)