Timbale of Duckling Mirabeau

Ingredients

• Olives
• Poultry forcemeat
• Fine duckling forcemeat
• Aiguillettes of roast duckling
• Mushrooms
• Truffles
• Sauce Salmis
• Butter for the mould
• Sauce Salmis

Instructions

1. Stone as many olives as the size of the mould requires, fill them with poultry forcemeat, poach them, drain them and let them cool.
2. Butter a charlotte mould generously and line it with the stuffed olives, set in concentric rows in the bottom and one above another up the walls.
3. Mask the bottom and walls with a fairly thick layer of fine duckling forcemeat.
4. Fill the inside with aiguillettes of roast duckling kept very rare, mushrooms and truffles, bound with a fairly stiff cold sauce Salmis.
5. Cover with a layer of the same forcemeat and poach the timbale in a bain-marie.
6. Out of the bath, let it rest long enough for the inside to settle.
7. Unmould at the moment of serving and surround with a ribbon of sauce Salmis.