Duck Galantine Recipe
Ingredients
| 1 duck, about 6 lb (3 kg), boned, with the wings and legs intact | ||
| Tongue | 1 Pound | |
| Cooked ham | 1 Pound | |
| 6 to 7 black olives, pitted and chopped | ||
| Pistachio nuts | 1 Tablespoon, blanched | |
| Aspic | 1 Cup (16 tbs) | |
| STUFFING | ||
| Butter | 2 Tablespoon | |
| Onions | 2 , chopped | |
| Ground veal | 1 Pound | |
| Bread crumbs | 2/3 Cup (16 tbs) | |
| Dried sage | 2 Teaspoon | |
| Egg | 1 | |
| Heavy cream | 1/2 Cup (16 tbs) | |
| 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.
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.
Chef
