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Stuffed Duck Neck With Apples, Grapes, And Fennel Sausage With Pine Nut Frittata And A Sweet Grape Vinaigrette Recipe

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Ingredients

1/2 cup extra-virgin olive oil

3 tablespoons virgin olive oil

salt

1 tablespoon dijon mustard

6 sage leaves

1 tablespoon chopped fresh rosemary leaves

pine nut fritatta

1 medium red onion, thinly sliced plus 1/2

1 cup red grapes, seedless plus 1 cup (total about 1/2 pound)

3 pieces italian sweet sausage, with fennel seeds about 3/4 pound, skin removed

2 large duck or goose necks, bones removed

1 red apple (McIntosh or Empire), peeled, cored and cut into 1/4-inch dice

4 tablespoons prune or red wine vinegar

1 tablespoon black peppercorns

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