Cold Duck Souffle

Chicken.delights's picture

Jan. 10, 2012

Ingredients

Cold duck 12 Ounce , minced
Milk 1/2 Pint
Onion 1
Carrot 1
Peppercorns 6
Mace 1 Pinch
Parsley stalks/2 teaspoons dried parsley 4
Thyme sprig/1/4 teaspoon thyme 1
Bay leaf 1
Cloves 3
Butter 1 Ounce
Flour 1 Ounce
Beef consomme 2 Can (20 oz)
Gelatine 1/4 Ounce
Sherry 3 Tablespoon
Double cream 4 Fluid Ounce
Eggs 2
Oranges 2

Directions

MAKING

To make cream sauce:

1. Into a small pan put milk with sliced onion and carrot, peppercorns, mace, herbs and cloves and heat slowly for 20 minutes.

2. In another pan melt butter, stir in flour, strain on milk and bring to the boil, stirring constantly.

3. Simmer for 3-4 minutes and allow it to cool.

4. Dissolve 3/4 oz gelatin in 1/2 tin consomme and mix well adding 1 tablespoon sherry and the finely minced duck.

5. Let the sauce cool, then beat and mix into duck and jelly mixture.

6. Season well, as the flavor dulls when cold.

7. Put bowl into large bowl containing iced water and ice and stir from time to time.

8. When on the point of setting stir in whipped cream and whipped egg whites.

9. Put into souffle dish large enough to leave a little space for orange garnish and jelly and put in refrigerator to set.

FINALIZING

To prepare garnish:

10. With a sharp serrated knife, remove peel, pith and skin from oranges and cut into wafer thin slices.

11. In remaining consomme dissolve 1/4-1/2 oz gelatin, let it cool and add 2 tablespoons sherry, sherry.

12. Allow it to set, arrange orange slices in overlapping layers on top, spoon over the setting consomme and return to refrigerator to set.

SERVING

13. Serve with green salad and potato with mayonnaise.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 576Calories from Fat 345

 % Daily Value*

Total Fat 38 g58.5%

Saturated Fat 9 g45%

Trans Fat 0 g

Cholesterol

Sodium 198 mg8.25%

Total Carbohydrates 27 g9%

Dietary Fiber 3 g12%

Sugars 12 g

Protein 30 g60%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet