Stuffed Goose Neck with Herb and Mushroom Filling

Ingredients

• 4 goose necks 4 goose necks
• 200g (7oz) mushrooms, finely chopped 200g (7oz) mushrooms, finely chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons butter 2 tablespoons butter
• 1 tablespoon fresh thyme, chopped 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons breadcrumbs 2 tablespoons breadcrumbs
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 40g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a pan, melt the butter over medium heat. Add the chopped mushrooms, onion, and garlic. Sauté until the mushrooms are golden brown and the onions are translucent.
3. 3.
   Remove the pan from heat and stir in the fresh thyme, parsley, salt, pepper, and breadcrumbs. Mix well to combine.
4. 4.
   Carefully stuff each goose neck with the mushroom filling, ensuring they are evenly filled.
5. 5.
   Heat the vegetable oil in a large oven-safe skillet over medium-high heat. Add the stuffed goose necks and sear them on all sides until golden brown.
6. 6.
   Transfer the skillet to the preheated oven and roast for about 45 minutes, or until the goose necks are cooked through and the skin is crispy.
7. 7.
   Remove from the oven and let the goose necks rest for a few minutes before serving.

Treat your ingredients with care...

• Mushrooms — Make sure to finely chop the mushrooms to ensure they blend well with the other ingredients and create a cohesive filling.

Tips & Tricks

• If goose necks are not available, you can substitute with duck necks for a similar flavor and texture.
• For an extra burst of flavor, add a splash of white wine to the mushroom filling before stuffing the goose necks.
• Serve the Stuffed Goose Neck with a side of roasted potatoes and a fresh green salad for a complete and satisfying meal.

Serving advice

Serve the Stuffed Goose Neck hot, straight from the oven, to fully enjoy its crispy skin and tender meat. Garnish with fresh herbs for an added touch of freshness.

Presentation advice

Arrange the Stuffed Goose Neck on a platter, with the crispy skin facing up. Drizzle with a bit of pan juices for an appetizing presentation. Serve with a sprig of fresh thyme or parsley on top for an elegant touch.