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Ingredientes
- 1 x Duck, whole, (4 to 5 lbs) Or possibly
- 2 x Duck, legs
- 6 Tbsp. Oil, olive
- 1 med Onion
- 1 lrg Carrot
- 1 med Tomato
- 1 pch Thyme
- 1 x Bay leaf
- 6 x Peppercorns, black
- 14 ounce Wine, red (Volnay)
- 1 c. Stock, duck, Or possibly
- 1 c. Stock, veal
- 1 lb Turnips, white
- 2 ounce Butter
- 3 ounce Caul fat
- 2 ounce Pork
- 2 ounce Bacon
- 1 ounce Liver, chicken
- 1 med Shallot, minced
- 1 ounce Butter
- 1 lrg Egg yolk
- 1 x Truffle
- 2 Tbsp. Cream, heavy - varies with the amount of fat in the pork
- Â Â Salt
- Â Â Pepper
Direcciones
- Sauce:Debone the duck, reserve the duck's legs for this dish and keep the remainder of the duck for another dish.
- Chop up the duck bones and place them in a heavy pan with heated extra virgin olive oil. Add in onion, carrot, and brown.
- Add in quartered tomato, thyme, bay leaf, peppercorns, and salt.
- Deglaze with red wine and veal stock, then cook for approximately 1 hour.
- Strain sauce and reserve.
- Stuffing:Put all of the pork, bacon, and chicken liver through a meat grinder.
- In a saute/fry pan, heat up the butter and cook the shallot.
- In a bowl, mix the minced grnd meats, shallot, egg yolk, minced truffle, cream, salt and pepper. Set aside.
- Assembly:Peel the turnips and shape them into small spears. Place the turnips in a small saucepan, cover with water, add in butter and salt, then bring to a boil.
- When liquid is almost evaporated, add in 1/2 tsp. sugar.
- Continue to cook till a brown glaze forms in the pan.
- Deglaze the pan with 1/4 c. duck sauce and reserve for garnish.
- Debone the duck leg (trying to keep all of the meat in one piece) and lb. the meat flat.
- Lay caul fat on flat surface and cut into 5 x 5 inch squares.
- Place a deboned leg on each square, salt and pepper the meat.
- Place some of the stuffing in the center of each leg. Close the leg over the stuffing and caul fat over the leg - shaping it all in the form of a chop.
- Place in a buttered pan and cook in 475 F oven for 20 - 25 min.
- Heat reserved sauce, whipping in small pcs of cool butter.
- Adjust the seasoning.
- To serve, slice the duck and place pcs in the center of a serving plate, garnish with turnips and add in sauce.
