Timbale Of Duck
|Season salt||To Taste|
|Freshly ground black pepper||To Taste|
|Dried thyme||1⁄2 Teaspoon|
|Carrots||4 , sliced|
|Celery with tops||2 , sliced|
|Stuffed olives||1 Pound, sliced|
|Garlic||1 Clove (5 gm), finely chopped|
|White bread slice||6|
|Ground veal||2 Cup (32 tbs)|
|Onion||2 Tablespoon, finely chopped|
|Parsley||2 Tablespoon, finely chopped|
|Butter||4 Tablespoon, melted|
|Heavy cream||4 Tablespoon|
|Ground black pepper||To Taste|
|Cayenne pepper||1 Pinch|
|Pan juices||2 Tablespoon, strained (From Duckling)|
|Chicken stock||1 1⁄4 Cup (20 tbs)|
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.
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.
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.
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.
Calories 785 Calories from Fat 436
% Daily Value*
Total Fat 48 g73.3%
Saturated Fat 16.6 g82.9%
Trans Fat 0 g
Cholesterol 401.1 mg133.7%
Sodium 1280.8 mg53.4%
Total Carbohydrates 16 g5.5%
Dietary Fiber 2 g7.9%
Sugars 3.3 g
Protein 64 g128.3%
Vitamin A 95.4% Vitamin C 24.7%
Calcium 6.5% Iron 48.6%
*Based on a 2000 Calorie diet