Duck neck

Duck neck is a lesser-known but highly valued part of the duck, prized above all for its ability to enrich dishes with a deep, rich flavor. It is most commonly used as the base for stock or a rich fond, which forms the foundation for sauces, soups, and ragouts. The neck contains small pieces of dark meat surrounded by collagen-rich connective tissue, which breaks down during long cooking and lends the dish a silky consistency. It can also be slow-roasted or braised until tender. In some culinary traditions, duck necks are stuffed and roasted as a dish in their own right.