Glazed Duckling with Cherries, called Montmorency
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Duckling
- Trimmings of duckling flesh
- Foie gras
- The duckling's liver
- Brown sauce Chaud-froid
- Truffles
- Jelly
- Morello cherries
Instructions
- Roast the duckling, keeping it rare, and let it get quite cold.
- Remove the breast and take out the bones so that the carcass forms a case.
- Divide each fillet into 8 aiguillettes, chaud-froid them brown and decorate them with truffles.
- Make a Mousse with the trimmings of flesh, foie gras and the duckling's liver, and fill the carcass with it, doming it to the natural shape of the duck's breast.
- Glaze with jelly and put in the cooler to firm the Mousse.
- When the Mousse is a little firm, range the chaud-froid escalopes on top.
- Dress the piece in a square deep dish and surround it with cold stoned morello cherries poached in Bordeaux wine.
- Cover the cherries with jelly flavoured with duckling fumet.