Stuffed Duck Neck, Sautéed Kale, and White Beans

Adapted by
February 2011


Cassoulet-style Beans
5 pounds dried navy beans
2 large onions, studded with cloves
Chopped pig foot
1 handful bay leaves
Bouquet of thyme and parsley
Large bouquet of rosemary
3 ounces garlic cloves, halved, brown bits removed
2 large spoonfuls fat
2 gallons tomato sauce
Salt and freshly ground black pepper
Duck Necks
4 duck necks, head and skin on, bone in
Sausage Stuffing
2 pounds ground pork
Zest of 1 orange
2 ounces sage, chopped
1 bunch flat leaf parsley, chopped
1 ounce thyme leaves
4 ounces bacon, chopped
½ teaspoon mace
½ teaspoon ground bay leaves
Salt and freshly ground black pepper
To Assemble and Serve
apple cider vinegar
8 white anchovies


For the Cassoulet-style Beans:
Soak the beans overnight in a stock barrel with 4 times as much water. Drain and rinse. Barely cover the beans with water and bring to a boil, skimming off all scum as it rises. Add the onions, pig foot, herbs, garlic, and fat and cook until the beans are soft, stirring occasionally and smashing the garlic against the pan as you stir. When the beans are cooked, add the tomato sauce and season generously with salt and pepper.

For the Duck Necks:
Working from the base of the neck, peel back the skin of the duck neck until it’s a couple inches from the head. Cut off all but an inch of the neck with a cleaver and mallet, reserving the meat for confit of duck neck. With a small knife, cut a notch between the bone discs in the remaining piece of neck (closest to the head). Bring some of the upper duck skin up around the notch and tie securely with butcher’s string. The duck skin should be tight around the top of the duck neck and open at the base of the skin. Reserve.

For the Sausage Stuffing:
In a mixing bowl, combine the ground pork, orange zest, sage, parsley, thyme, bacon, mace, ground bay leaves, salt, and pepper.

To Assemble and Serve:
Coat a baking sheet with oil. Preheat one oven to 500°F and another oven to 400°F. Stuff each Duck Neck with the Sausage Stuffing, leaving 2 inches of skin at the end. Secure the ends tightly with butcher’s string. Space the stuffed duck necks evenly on the baking sheet, drizzle with more oil, and roast for 10 minutes in the 500°F oven, turning every 2 to 3 minutes for even browning. After 10 minutes, remove the necks to a 400°F oven and roast for 20 to 25 minutes. Meanwhile, sauté the kale in lard for 20 seconds and dress it with apple cider vinegar. Serve the Duck Necks in 4 large bowls on top of Cassoulet-style Beans, sautéed kale, and 2 white anchovies per serving.