Poach the duck roulade in the chicken stock for 40 minutes per kg (88 minutes per pound) at a constant 80° C (approximately 175°F). Let the galantine cool in the broth, weight with a board and chill for 24 hours.

In French cuisine, galantine (French:) is a dish of boned, stuffed meat, most commonly poultry or fish, that is usually poached and served cold, often coated with aspic. Galantines are often stuffed with forcemeat, and pressed into a cylindrical shape.

Combine the duck meat, egg, sage, salt, pepper, nutmeg, and brandy in a mixing bowl. Set aside. Place the duck breast skin-side down on a work surface and flatten it with a meat pounder.

2017年8月2日 · Master Butcher Marco from 4 Seasons Baltimore demonstrates the duck galantine, a very difficult dish even for master chefs. He always turns the duck on its stomach and starts very slow, cutting...

Combine this mixture with the duck leg and thigh meat, the trim from the breasts, and the pork, fatback, oyster sauce, soy sauce, sesame oil, thyme, cilantro, jalapeno, five-spice powder, honey, and TCM; marinate for 1 hour.

2013年4月15日 · Duck bones are harder and joints are more stiff than chicken. It's part of why making chicken galantine is easier than making duck galantine. First is a long cut on a back. Duck "wish bone" is quite different than chicken's...and again, harder to reach and pull out.

2012年1月1日 · After a rich dinner on New Year's Eve of lobster ravioli in a lobster cream sauce, we decided to take things down a notch with a duck galantine. A galantine is when you use an animal's body as a vessel for stuffing with forcemeat.

Serve cold with the galantine. The perfect wild duck galantine recipe with a picture and simple step-by-step instructions.

2012年7月3日 · Thickly slice duck and serve on toasted brioche with a spoonful of beetroot jelly, scattered with chervil. You can ask your butcher to bone the duck for you. Foie gras is available in cans from select French food shops.

Small mallard (wild ducks) make an ideal dinner for two, being an unique and delicious dish for a romantic evening. In this recipe, I am preparing the mallard as a galantine, which means that …