Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Adrian Richardson's Stuffed Duck Neck Sausage Recipe Food Adrian Richardson's Stuffed Duck Neck Sausage Recipe Preparation time 30 minutes Cooking time 1 hour Serves 6 Adrian Richardson brings making your own meat to life with this stuffed duck neck sausage that pairs well with a Pinot Noir. Ingredients 6 duck neck skins Salt Freshly ground black pepper 3 tbsp olive oil Stuffing 300g minced pork 300g minced duck 150g diced ham ¼ cup shelled pistachio nuts ¼ cup chopped parsley 2 tbsp chopped thyme 30ml brandy 1 tsp salt ½ tsp freshly ground black pepper Recipe by Adrian Richardson Photography by Kristoffer Paulsen Method 1. Turn the duck necks inside out and trim away the glands or tubes. Turn back the right way round and lightly season all over. 2. Combine stuffing ingredients into a large mixing bowl and use your hands to mix everything together thoroughly. Divide the stuffing mixture into 6 portions. 3. Carefully fill the duck necks with the stuffing mixture to form a fat sausage, leaving some excess skin at either end. Lay each sausage on a square of plastic wrap and roll up tightly. Twist the ends and secure with butchers string. Now wrap each sausage again in aluminium foil – double wrapping is important, as it helps the sausage maintain a firm shape when poaching. 4. Place the sausages in a large pan of cold water. Bring to a gentle simmer and poach the sausages for 35 minutes. Lift them out carefully and place them in a bowl of iced water. When cold, remove from the water and pat dry on a tea towel. Keep the sausages in their wrapping until ready to roast. They can be pre-prepared to this stage up to 4 days ahead of time. 5. Pre-heat the oven to 180°C. Arrange the sausages on a wire rack in a roasting tin, drizzle with oil and roast for 8-10 minutes, turning from time to time, until evenly coloured and cooked through. Remove from oven and rest for a few minutes before slicing and serving. Wine match Pinot Noir Food Preparation Time 30 minutes Cooking Time 1 hour Serves 6 Discover Australian Wine Festive Top Shelf Shiraz Dozen Price $468.00 Save $262.00 Qty | case Add to cart For Lovers of SA Shiraz 6-pack Price $121.50 Save $28.50 Qty | case Add to cart Pinot Noir Pleasures 6-pack Price $126.00 Save $38.00 Qty | case Add to cart Barossa Shiraz Dozen Price $231.00 Save $231.00 Qty | case Add to cart Pinot Noir Pleasures Dozen Price $240.00 Save $88.00 Qty | case Add to cart Top-shelf Shiraz 6-pack Price $240.00 Save $25.00 Qty | case Add to cart Festive Top Shelf Shiraz 6-pack Price $240.00 Save $125.00 Qty | case Add to cart For Lovers of SA Shiraz Dozen Price $231.00 Save $69.00 Qty | case Add to cart Festive Pinot Noir 6-pack Price $126.00 Save $38.00 Qty | case Add to cart Show me PINOT NOIR Dozen Price $180.00 Save $164.00 Qty | case Add to cart Shop Wine Discover more Adrian Richardson Recipes Food Adrian Richardson's salami Food Adrian Richardson - Where Craft Meets Character Words by Brendan McCallum on 8 Mar 2022 Food Adrian Richardson's classic jellied brawn