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1 duck neck
1 medium onion, chopped
2 rashers bacon, chopped
100g pistachio nuts, shelled
100g pine nuts roasted
1 tbsp parsley, chopped
1/2 tbsp sage, chopped
1/2 tbsp thyme, chopped
1 lemon, zest and juiced
1 cup white breadcrumbs
1 egg
Salt and freshly ground pepper
N.B the inside of the neck can be used as a base for stocks and soups