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Duck Galantine

Western.Chefs's picture
Ingredients
  Duck 6 Pound, boned, with the wings and legs intact (3 Kilogram)
  Cooked tongue 1 Pound (450 Gram)
  Cooked ham 1 Pound (450 Gram)
  Black olives 7 , pitted and chopped
  Pistachio nuts 1 Tablespoon, blanched
  Aspic 175 Milliliter (1 Cup)
  Butter 2 Tablespoon
  Onions 2 , chopped
  Ground veal 1 Pound (450 Ground)
  Bread crumbs 2⁄3 Cup (10.67 tbs)
  Dried sage 2 Teaspoon
  Egg 1
  Heavy cream 125 Milliliter (1/2 Cup)
  Salt To Taste
  Pepper To Taste
Directions

First prepare the stuffing.
Melt the butter in a frying pan.
Add the onions and fry them until they are softened.
Remove the pan from the heat and transfer the onions to a large bowl.
Combine the remaining stuffing ingredients with the onions until they are thoroughly mixed.
Lay the duck on a board, skin side down and open it out flat.
Spread the stuffing over the duck, to within about 1 inch (2 cm) of the edges.
Cut the tongue and ham into strips and arrange them over the stuffing with the olives and nuts.
Bring the outside edges of the duck's skin to the center and reform into the original shape.
Sew up securely, using a trussing needle and strong thread.
Enclose the duck in waxed paper, then in cheesecloth, tying each end securely with string and sewing up the seam.
Put the duck into a large pan or poaching kettle of boiling salted water.
Cover the pan and simmer for 1 1/2 to 2 hours.
Remove the duck from the pan and set it aside to cool, still in the cheesecloth wrapping.
When cool, refrigerate until very cold before unwrapping.
Brush the duck with the aspic, applying 2 or 3 coats and allowing one coat to set before applying the next one.
Serve cold.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Poultry
Preparation Time: 
15 Minutes
Cook Time: 
120 Minutes
Ready In: 
0 Minutes
Servings: 
6

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