| 2 | lg | Duck or goose necks,; bones removed |
| 3 | tb | Virgin olive oil |
| 1 | md | Red onion,; thinly sliced plus 1/2 |
| 1 | | Red apple (Macintosh or Empire), peeled, cored; 1/4-inch d |
| 1 | c | Red grapes, seedless plus 1 cup; (total about 1/2 poun |
| 3 | | Pieces Italian sweet sausage, with fennel seeds, about 3/4 pound, skin removed |
| 1 | tb | Chopped fresh rosemary leaves |
| 6 | | Sage leaves |
| 1 | tb | Black peppercorns |
| | Salt and pepper to taste |
| 1 | tb | Dijon mustard |
| 4 | tb | Prune or red wine vinegar |
| 1/2 | c | Extra virgin olive oil |
| | Salt and pepper to taste |
| 1 | | Pine nut frittata; (see separate recipe) |
