Timbale of Duckling Voisin

Ingredients

• Rouen duckling
• Sauce Salmis
• Jelly
• Truffles
• A timbale crust

Instructions

1. Roast a Rouen duckling, keeping it rare, let it cool and lift the fillets.
2. Prepare a sauce Salmis with the carcass and thicken it with jelly like a sauce Chaud-froid.
3. Cut the fillets into escalopes, coat them with this sauce Salmis and let it set.
4. Set a layer of the sauce in the bottom of a timbale crust.
5. On it range part of the chaud-froid escalopes, alternating them with slices of truffle, and cover with a light layer of jelly.
6. Repeat: a row of escalopes and truffle slices, a layer of jelly, and so on.
7. Finish with a slightly thicker layer of jelly and keep in a cool place until serving.