We remove the skin of the duck necks carefully so as not to make holes.
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| Ingredients to make duck neck to the fondillón and apple: |
| For 6 people :: 2 ud. Duck neck 500 gr. Pork bacon 100 gr. foie-rega raw 10 gr. Trufa Picada 1 ud. whole egg cognac salt freshly ground pepper nutzada perejil chopped | For the sauce :: 3 ud. apple 50 gr. butter 30 gr. sugar 2 dl. fondillón 3 dl. Spanish sauce salt |
Ingredients to make duck neck to the fondillón and apple:
2. With the bones we make a broth to which a little vegetable, laurel, salt, pepper in grain and clove is added.
3. To get a fine filling, pork is passed twice through the chopper.
4. salt is added, pepper of the grinder, nutmeg, chopped parsley, truffle, and liver dice of raw foie gras.
5. It ends with the cognac and the egg, and mixes well so that a homogeneous dough is obtained.
6. let stand for about three hours in a fresh place.
7. The duck necks are filled by closing the limbs with butcher thread.
8. They are cooked for approximately 30 minutes on the broth previously prepared but without coming to a boil (80ºC).
9. For the sauce: In a pan, we color the apples cut into rooms with a little butter and sugar, leaving them to the dente.
10. apart in a saucepan the fondillón is reduced in half, the Spanish sauce is added and it is also reduced by half.
11. Then set up with butter, strain and put salt.
12. Termination of the plate: on each dish, we distribute the chopped duck necks, apples and sauce.
