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Duck necks!

post #1 of 5
11/5/06 at 8:44am
Thread Starter 
i remember reading about chefs who deboned and cooked or braised the whole neck as is in a really old cook book. it can't seem to find anything on it since, i was wondering if anybody had anyexpeirence with it before.

totally different question; i need a good recipie for a chestnut cream/puree
any help?

wyatt
www.maguireartdesign.com/wyatt
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post #2 of 5
11/5/06 at 3:40pm
In The Cooking of Southwest France, Paula Wolfert has a recipe for Preserved Stuffed Duck Neck. She fills the skin of two duck necks plus one whole duck breast with a mixture of duck meat, pork, and foie gras (plus aromatics), sews it all up and ties it, and poaches it in duck or goose fat. Is that the sort of thing you mean?

As for the chestnut stuff, can you be more specific? Do you want sweet or savory?
"Notorious stickler" -- The New York Times, January 4, 2004
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post #3 of 5
11/5/06 at 4:25pm
Thread Starter 
thanks, yeah that was just what i wanted.

for the chestnut, sweet.
www.maguireartdesign.com/wyatt
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post #4 of 5
11/6/06 at 4:10pm

For the person who wanted Chestnut Cream

Sorry, I don't remember which other thread the request is buried in. But I just found a thread on another site with a recipe and discussion of a chestnut jam. Does this help?
"Notorious stickler" -- The New York Times, January 4, 2004
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post #5 of 5
11/7/06 at 2:12pm
You may find chestnut puree recipes included here.
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