I often buy my duck whole, cause buying them portioned is such a rip off. If I was to buy two duck legs on their own it would almost cost me the same price as buying a whole duck. So why would I?  Why would I indeed. The other advantage of buying the whole duck there is so much you can do with it. As you already know I don’t like to waist food and so I use up every part of the duck. One part of the duck that rarely gets used is the neck, which is a shame. If you do buy a whole duck don’t throw the neck away keep it for making stocks or broths. Today I’m going to show you how to use the skin of the neck to make a casing for a sausage.

Whilst I mad this sausage I rendered down some of the fat from the duck but you don’t have too, you can just use your favourite cooking oil. But if you do want to make your own duck fat all you need to do is add any excess fat trimmings and skin from the duck into a saucepan with a little bit of water and gentle simmer it for an hour or so to render out the oil.

mmm duck fat


Skin of 1 duck neck

200G minced pork

1/2 tbsp. Fish sauce

1/2 tbsp. Ground pepper

1/2 tbsp. Sugar

1/2 tbsp. Turmeric

1/2 tbsp. Hot chilli powder

Zest of 1 lime

Juice of 1 Lime

1x Long red chilli

2x Kaffir lime leaves

1x Lemon grass stalk (white part only)

2 inch piece Galangal

3x Large cloves of garlic

1x Medium sized onion


We are serving this dish with my happy duck sauce, follow the link to see how to make it.



You can purchase the duck neck from your butcher but if you have a whole duck like I have today you will first need to remove the neck.

Step 1. Cut off the head of the duck, then cut the neck off the body. Try to cut as far back as you can to ensure you have as much skin as possible. Once you have removed the neck peel off the skin. Then remove the wind pipe and wash  the skin inside out and pat dry.

Step 2. Next chop up your onion, garlic, galangal, lemongrass, long chilli and lime leaf into small chuck and place in a food processor and wiz into a thick paste.


Step 3. In a large mixing bowl add your pork and all the other ingredients. Add the freshly processed paste and mix everything well to combine.

Step 4. Take a piece of kitchen twine and tie the smaller end of the duck skin closed.

Step 5. Stuff the skin with the stuffing. I used a funnel for this but it’s not necessary you can do this with out it. fill the skin with as much stuffing as you can but leave enough skin at the end as so you can tie it off.

Step 6. Take a piece of kitchen twine and tie the open end of the duck skin. Take a sharp knife and trim off any excess skin from each end for a nice appearance.


Step 7. Wrap the sausage in cling wrap, at least four layers, and tie off the ends the same way as you did the sausage its self. Now place in the refrigerator to rest. I left mine over night as I wasn’t planning on eating it to the next day. But an hour or two is fine.

Step 8. Place the sausage cling wrap and all into a medium high simmering pot of water and let simmer for 20 minutes.

Step 9. Remove the sausage from the pot, remove the cling wrap and pat dry.

Step 10. Add the sausage to a hot frying pan with some oil (I used duck fat) and sear off to its well browned all over.

Another option is you could also bake this in the oven for 15 minutes.


That’s it people, my spicy pork filled duck neck sausage.

I hope you have a quack at making it!!

Spicy Pork Filled Duck Neck Sausage



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