BALLOTINE DE CANARD AU FOIE GRAS - DUCK BALLOTINE WITH FOIE GRAS AND PISTACHIOS

Описание: BALLOTINE DE CANARD AU FOIE GRAS - Duck Ballotine with Foie gras and Pistachios

The pâté of all pâtés

Here is the recipe for the duck Ballotine so eagerly awaited by my gourmets friends. Have a happy holiday season.
I learnt this recipe when I worked in Paris many moons ago.
It became one my specialties in my restaurants in Paris and Melbourne, Geelong.

INGREDIENTS:
1 Duck 2kg
50g of butter
1 Shallot
1 garlic clove
200g of chicken liver
300g of pork meat
150g of veal
100g of lard gras
30 ml Cognac
20ml Port
Salt: 22g per kg
Pepper 5 g per kg
Decoration inside the Galantine:
2 carrots
Lard
Pistachios
Truffles or black olives
Foie gras
Duck Stock
2 liters of water
30g of butter
2 carrots
1 onion and 2 cloves
50 g Celery
1 bouquet garni
3 small carrots
Thyme, bay leave, Parsley
Butcher string
A large needle
A clean tea towel

1-Prepare your chicken livers. In pan melt the butter, add the sliced shallots, the garlic, reduce then add the chicken liver. Cook only 5 minutes to keep the livers pink. Cool down the livers and reserve in the fridge.
2-Remove the skin of the duck. Debone the Duck. Start by the middle of the back and run your knife down one side removing the whole carcass. Avoid puncturing the skin.
3-Remove all the meat from the bones. Remove the sinews. Keep the bones for making a duck stock for cooking the Ballotine.
4- When the Chicken livers are cold put them through the food processor.
4- Removed the filets and cut them in small strips. Store the skin in the fridge.
5-Prepare the farce: Put the pork meat and veal meat and duck meat through the mincer using the large grid. Season well and macerate the meat and chicken livers with Cognac and Port for 2 hours in the fridge. Salt and pepper.
6-Prepare the Duck stock.
Brown the bones in the oven with carrots onions cloves and a bouquet garni.
In a pot add 2 litres of cold-water bones and aromatics. Don’t salt.
Add the carrots, onion with 2 cloves, the celery, the bouquet garni and cook for 1 hour
Simmering slowly. Filter and use the clear juice.
6-Prepare your garnish for inside the Ballotine. Remove the shells of your Pistachios and cut regular sticks of carrots and lard.
Cut the truffles in smaller pieces or Black olives.
Roll the foie gras in a cylinder and freeze.
7- When all perps are ready fill up the skin with the farce in 4 steps. The farce smells unbelievable
Lay 2 cm of farce on all the bottom skin
Dress carrots and lards sticks
Cover 1 cm with farce again add a line of pistachios and truffles
Cover with another layer of farce and add the foie gras and 1 lay of carrots and lard and pistachios.
Cover with the remining of the farce
Compress with wet hands to remove eventual air bubbles.
8- Sew the skin of the duck in the shape of a regular cylinder with a needle and black string
9- Wrap the Ballotine in clean cloth. and roll the Balotine. Use butcher’s twine to secure both ends.
Tie the two ends and tie all the way along the duck like a roast, tightening lightly
10- Cook in a slow cooker with the stock for 1.30 hour.
Let the Ballotine cool down in the juice.
Remove the Ballotine and store it in the fridge overnight to obtain the perfect setting
11- During the cooking make the Jelly, add a small Port.
Display some Jelly in a long tray and set it overnight in the fridge. In another container fill 2the liquid jelly to 1 cm thick and let it set overnight in the fridge.
12- Next day: The Big day. Remove the terrine from the fridge, remove carefully the string and voila the baby.
13- Unwrap the Christmas present. Clean the outside to remove cold jelly attached to the skin.
You can remove delicately the black sewing thread.
Chop some Jelly to looks like diamonds.
Cut some slices of terrine. 7 mm thick. Not too thin it will break not too thick it won’t be nice.
In your long tray filled with your nice jelly, display the Ballotine slices, and decorate the plate. Served with baby gherkins, cornichon and Port Jelly.
and Voila Your Christmas entrée is ready. The Duck Ballotine the pâté of the pâtés.

Bon appétit
📺My channel:    • Cooking & Recipes  

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#Ballotine #Pâté #terrine #canard
00:00 Introduction
02:37 Dice shallots
03:44 skin the duck
06:25 Mince the meat
08:46 Saw the Duck with filling
11:16 Cook the duck in slow coker
12:32 When cooked sore in the fridge