What to Eat in France: Cou de Canard Farci, or Duck Neck Stuffed with Foie Gras and Duck Breast
Stuffed duck neck is considered a delicacy in the Southwest of France. It is often bought conserved in duck fat in jars, sold along with cassoulet, gizzards and other specialties from the region.
Stuffed poultry neck is not particular to France, however. In German, it is called helzel; in English, magel, in Hungarian halsli, and in Yiddish falsa kishke (Encyclopedia of Jewish Food, by Gil Marks). Outside France, it is known as a dish for the poor, since it is usually stuffed with inexpensive ingredients such as bread, matzah meal, giblets and other inexpensive starches so as to stretch the meat as far as possible.
The addition of foie gras in the French version makes it out of the reach of the poor, although many farmers in the Southwest raise ducks, so they get the foie gras from their own ducks.
In France, this is eaten as a starter with green salad and/or potatoes fried in duck fat, but it could just as easily make a main course for lunch.