August 15, 2022

Tuscan Style Stuffed Goose Neck

by

Goose Neck Ingredients:
• 1 Goose neck
• ½ lb pork
• ½ onion, finely diced and softened in butter
• salt

Arancini Ingredients:
• Cooled risotto
• Canola oil
• Panko bread crumbs
• Flour
• Eggs
• Milk

Creamed Leeks Ingredients:
• ½ onion, sliced
• 4 leek whites, sliced
• Butter
• Splash cream

Kale Ingredients:
• 1 bunch kale, prepped for cooking
• Olive oil
• Salt
Goose Neck Instructions:

• Mix pork, onion and salt in a bowl. Stuff neck and tie with string
• Roast in a hot oven at 400˚F (205˚C) for 25 minutes
• Allow to cool slightly and slice into discs

Arancini Instructions:

• Roll cool risotto into balls the size of golf balls
• Coat with flour, egg wash (egg and milk) and panko bread crumbs
• Deep fry in canola oil until golden brown
• Season with salt

Creamed Leeks Instructions:

• Sweat leek whites in butter with onion
• Blend with splash of cream

Kale Instructions:

• Sautee kale in hot olive oil. Season heavily with salt.

Assembly:

• Start by spreading a base of the creamed leeks.
• Place your kale, arancini and stuffed goose necks as desired.