Stuffed Goose Neck

Carefully remove the necks from the skin, boil with onion, leek and peppercorns in 2 liters of water. Season with chicken soup paste, continue cooking at low temperature for about 1 hour. Then pour through

through a sieve. Clean the skins, pull out the keels with tweezers. If the skins are not intact, sew them together with fine thread. Tie each end with meat thread or thin string.

Pass the bacon, veal shoulder and calf’s liver through the fine disc of the meat grinder.

season heartily with salt, pepper and thyme. Peel and chop the shallots

and chop finely, chop truffles finely, coarsely chop goose liver. Turned shallots, truffles, meat and goose liver to the farce form,

mix well. Fill into the prepared skins, do not stuff too tightly. Close with

with meat thread, pierce all around with a darning needle so that the skins do not burst.

so that the skins do not burst. Put them into the prepared broth and let them simmer without the lid for 1 hour.

(do not do this under any circumstances!), cool in the broth. Necks

from the broth, put on a wooden board, put another wooden board on it, weigh it down with 2 tins so that the farce settles.

Goose necks are eaten without skin as a spread. Frozen they will keep for 4 weeks, otherwise they taste best fresh.

PrepTime : 45

Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!

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