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Timbale Of Duck

chef.tim.lee's picture
Ingredients
  Duckling 5 Pound
  Season salt To Taste
  Freshly ground black pepper To Taste
  Dried thyme 1⁄2 Teaspoon
  Carrots 4 , sliced
  Onions 2
  Celery with tops 2 , sliced
  Bay leaf 1
  Peppercorns 8
  Stuffed olives 1 Pound, sliced
  Cognac 2 Tablespoon
  Garlic 1 Clove (5 gm), finely chopped
  White bread slice 6
  Ground veal 2 Cup (32 tbs)
  Eggs 2
  Onion 2 Tablespoon, finely chopped
  Parsley 2 Tablespoon, finely chopped
  Butter 4 Tablespoon, melted
  Heavy cream 4 Tablespoon
  Ground black pepper To Taste
  Nutmeg 1 Pinch
  Cayenne pepper 1 Pinch
  Butter 2 Tablespoon
  Flour 2 Tablespoon
  Pan juices 2 Tablespoon, strained (From Duckling)
  Madeira 4 Tablespoon
  Chicken stock 1 1⁄4 Cup (20 tbs)
  Salt To Taste
Directions

GETTING READY
1. Clean and singe duckling.
2. Combine butter, salt, pepper and thyme. Rub this mixture inside cavity and on outer surface of the duckling.
3. Line a loaf pan or oval terrine with plastic wrap and grease generously with butter.
4. Preheat the oven to 350°F before baking the terrine.

MAKING
5. In a large casserole, made a bed of vegetable, garlic, bay leaf, peppercorns and salt.
6. Place duckling on this bed.
7. Cover casserole with lid and steam duck and vegetables on a medium flame for 1 to 1 1/4 hours, or until tender.
8. Transfer duck to a platter and strain juices into a bowl. Leave overnight in refrigerator.
9. Skim fat from surface of juices.
10. Skin the duck and shred meat from bones in long strips.
11. In a large dish, combine ingredients for marinade and stir to blend..
12. Marinate the duck meat in this for 2 hours, tossing occasionally to keep meat coated with the marinade.
13. To make forcemeat slice crusts from bread.
14. In a large bowl, soak bread in a chicken stock.
15. Add remaining stuffing ingredients to the bowl and mix thoroughly with your hands or a wooden spoon into a smooth paste.
16. To make sauce, in a heavy bottomed saucepan melt butter over a low flame.
17. Stir in flour and sauté until a smooth paste.
18. Add strained pan juices, madeira and chicken stock and stir until well blended.
19. Season to taste and simmer, frequently, until thick and bubbly. Keep warm on double boiler.

FINALIZING
20. Line the bottom and sides of loaf pan or terrine with olive slices.
21. Press forcemeat stuffing against olives with wet hands to line the whole pan with a thin even layer of the stuffing.
22. Arrange duck strips on the bottom and cover with a layer of sliced olives.
23. Spoon 2 tablespoons of the sauce over the layers.
24. Repeat layer of duck and sauce.
25. Finish with a layer of forcemeat.
26. Cover the terrine with butter aluminum foil, sealing well at the rim.
27. Place the terrine mold in a large pan and fill with boiling water to come halfway up the sides.
28. Place in the preheated oven and bake for 1 to 1 1/2 hours.
29. Remove from oven and let stand for 15 minutes.

SERVING
30. Unmold duck timbale on a large serving platter.
31. Garnish with remaining duck strips, olives and sauce if you like.
32. Slice into 1 inch thick slices and serve with remaining sauce on the side.
33. Serve hot or cold.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
European
Course: 
Main Dish
Method: 
Roasted
Occasion: 
Christmas
Ingredient: 
Duckling
Interest: 
Gourmet
Preparation Time: 
60 Minutes
Cook Time: 
120 Minutes
Ready In: 
180 Minutes
Servings: 
10

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