Aiguillettes of Duckling Saint-Albin

Ingredients

• Rouen duckling
• Farce gratin
• Foie gras purée
• Melted jelly
• Cognac
• Brown sauce Chaud-froid
• Hard-boiled egg white
• Orange zest
• Well-red tongue
• Truffles
• Jelly

Instructions

1. Pot-roast a Rouen duckling and cut the aiguillettes as in the preceding recipe.
2. Mask them with farce gratin mixed with an equal quantity of foie gras purée, melted jelly and a small glass of flamed cognac.
3. Let the forcemeat firm up, then chaud-froid the stuffed aiguillettes brown.
4. Decorate them in mosaic with hard-boiled egg white, blanched orange zest and well-red tongue.
5. Line a dome mould with very limpid jelly and decorate the bottom with slices of truffle.
6. Dress the aiguillettes inside, standing along the walls with the point downwards.
7. Garnish the middle with a Mousse made from the legs and trimmings of the duckling and let it set.
8. Unmould at the moment onto a round pad set on the serving dish and surround with croûtons of jelly.
9. Stick a skewer of glazed truffles of graduated size into the dome.