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Jellied Duck Recipe
|Lean bacon||6 Ounce|
|Lean pork||6 Ounce|
|Dry white wine||12 Ounce|
|Chicken stock||3⁄4 Pint|
|Thyme sprig||1 Small|
|Gelatin||1 1⁄2 Tablespoon|
|Parsley sprigs||2 (For Garnish)|
Serving size: Complete recipe
Calories 1940 Calories from Fat 625
% Daily Value*
Total Fat 69 g105.7%
Saturated Fat 17.7 g88.6%
Trans Fat 0 g
Cholesterol 852.6 mg
Sodium 2815.9 mg117.3%
Total Carbohydrates 42 g14.1%
Dietary Fiber 5 g19.8%
Sugars 17.7 g
Protein 210 g419.6%
Vitamin A 212.6% Vitamin C 59.9%
Calcium 18% Iron 112.5%
*Based on a 2000 Calorie diet
Cut the duck into thin slices as long as possible.
Mince together 6 oz. of lean bacon, 6 oz. lean pork and the duck's liver.
Salt and pepper.
Line a greased mould with only half the mixture.
Cover with the slices of duck and top with a layer of the remaining bacon, pork and duck livers.
Put 1 bay leaf in the centre of the mould.
Pour over 6 oz. good dry white wine.
Cover and bake for 2 hours in an oven at 250°F, Reg J.
Simmer over very low heat the bones of the duck, 3/4 pint chicken stock, 1 onion, 1 carrot, 1 sprig of thyme, 1 bay leaf and 6 oz. dry white wine, for 1 hour.
Drain, reserve the stock and when cool strain it through a fine cloth.
Chill, then remove alt the grease.
Soak 1 1/2 tablespoons gelatine in 2 oz. cold water, let stand 5 minutes.
Reheat the stock to the boiling point.
Remove from the heat.
Combine it with the soaked gelatine and stir until dissolved.
Put aside to cool and then place in the refrigerator until the gelatine is half set.
Cut the duck pate in 1/2 -inch slices.
Arrange slices on a serving dish and pour over the half-set jelly.
Put in the refrigerator until next day.
Decorate with sprigs of parsley and serve with a bowl of Green Bean Salad.