Stuffed goose neck

Description

First, prepare the stuffing. Finely chop beef or chicken meat together with onion and garlic using a food processor or meat grinder. Add salt, pepper, and a small amount of water or broth to the minced meat mixture to make it more uniform and elastic. Take a goose or duck neck, remove the skin, and rinse it thoroughly. Tie off one end of the neck, then fill it with the meat mixture. Tie the other end, season with salt and pepper, and sear in a hot pan with oil until a golden-brown crust forms. Then transfer the necks to a baking dish or oven-safe container and finish cooking in the oven at 180–200°C. Serve with rice, potatoes, or fresh vegetables as a side dish.

Instructions