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Stage 3: Duck ballotine recipe
- Cuisine: French
- Serves 6-8
Stage 3: Olonne-sur Mer – Redon
Gabriel visits the famous covered market of Challans and discovers the wonderful local poultry. He meets a couple who breed chickens and ducks and finds out why the top chefs of France use the local poultry. Top French chef, Philippe Mouchel, makes a ballotine de canard, a kind of duck terrine.
Ingredients
600g minced duck leg meat150g diced duck breast
150g diced veal
150g minced pork fat
50g pistachio nuts
30ml Madeira
30ml cognac
120ml dry white wine
Salt and freshly ground black pepper
1 tsp of four-spice mix
300g foie gras, cut into 2cm chunks
1 deboned duck
2 litres duck or chicken stock
Preparation
In a bowl, thoroughly combine the minced duck leg with the duck breast, diced veal, pork fat, pistachio nuts, Madeira, cognac, dry white wine, a little salt and pepper and the four-spice mix. Cover and refrigerate overnight.Place the deboned duck, skin-side down, on several layers of film wrap. Spread the duck forcemeat on top of the deboned duck, leaving about 2 cm at the edge free of forcemeat.
Garnish the centre with a line of foie gras, going from the duck neck part to the end of the duck. Carefully, but firmly, roll the deboned duck to enclose the forcemeat in the centre. Make sure the parcel is well wrapped with plastic film and secure the ends and centre with kitchen string.
Bring the stock to almost a simmer, then place the duck parcel into the stock to poach for about 2 hours. It’s best if it does not boil. The ideal cooking temperature is about 80°C.
You can let it cool in the liquid, then refrigerate it.
Cut into 1cm slices. Serve.
Philippe serves his ballotine with gherkins, a little green salad drizzled with olive oil and some vegetable pickles.
If you enjoyed this Stage 3: Duck ballotine recipe then browse more French recipes, meat recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
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