Stuffed Goose Neck

Clean gizzards and hearts, boil in the soup until soft. Dice the carrots, nuts and ham. Mix with poultry mince (cut the meat in a hand mixer or twice through a meat grinder), pistachios, pine nuts, pumpkin seeds. Season with pepper, salt, thyme and white wine. Bind with whipped cream and egg white.

Peel the skin from the goose necks, clean inside and outside. Loosely fill with the farce. Tie on both sides and pierce a few times with a needle so that the skin does not burst during cooking.

Stew in boiling soup for about 35 min, cool in the broth.

Tip: Always use an aromatic ham, it will give your dish a wonderful touch!

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