Ingredients

  • 2 kilograms duck boned
  • 2 tablespoons cognac
  • 2 tablespoons port, vintage tawny
  • 110 grams pork fat cubed
  • 2 shallot finely chopped
  • 1 clove garlic crushed
  • 2 tablespoons fresh thyme chopped
  • 1 bay leaf
  • salt & pepper
  • Stuffing
  • 340 grams goose liver foie gras, rm temp
  • 2 tablespoons cognac
  • 55 grams mushroom, white
  • 30 grams butter, unsalted
  • 1 clove garlic crushed
  • 1 truffle finely chopped
  • For cooking
  • 1700 milliliters duck stock well seasoned
  • butter, unsalted melted
  • Garnish
  • Sauterne jelly chopped
  • fresh chervil

Directions

1. Remove meat from the skin and then put skin and meat into a bowl with cognac,, pork fat, shallots, garlic, thyme, bay leaf and plenty of black pepper. cover and refrigerate overnight. Remove the duck skin and bay leaf and pass the meat and its flavourings through a mincer or whizz in food processor using the pulse button.
2. Make the stuffing: Separate the lobes of liver and remove any blood vessels. sprinkle with the brandy and leave at room temperature for two hours.
3. wipe the cepes with damp paper and cut into slices. Sauté cepes in butter until soft. Stir in garlic and season with salt and peper and cook for another minute. Tip out of the pan and leave on a plate until cold.
4. To Assemble: Dip a large piece of muslin in the melted butter and lay on a flat surface. Season well with salt and pepper.
5. lay the skin, inside uppermost, on the muslin, season with salt and pepper.
6. Season the minced duck meat well with salt and spread over the skin in a large rectangle (leaving 1" gap at the edges). sprinkle over the cepes and truffle.
7. Roll the liver into a cylinder and lay over the center of the duck. roll up the duck in form a cylinder, making sure theat the liver is in the middle. sew the edges of the skin together with fine string, using large loose stitiches.
8. Roll the muslin around the duck and tie each end securely with string. Tie 3 lenghths of string loosely along the middle for extra support.
9. Place the duck into a large saucepan and cover with the stock. Gently heat the stock. It is essential that the temperature of the stock does not reach more than 80*C/175*F throughout the cooking process, so it must be checked regularly.
10. Turn off the heat and leave to cool in the stock. For hygiene reasons it is better to put the duck pan into a sink of cold water to speed up the cooling process.
11. Remove from the stock and refrigerate overnight. Remove the muslin and string carefully. Serve in thin slices, garnished with chopped sauterne jelly and sprigs of chervil.

Notes
Serving Ideas:Original serves 10


Categories
Appetizer, cold
Keywords
Appetizer, cold
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