Duckling Quenelles Carignan

Ingredients

• Mousseline forcemeat of duckling
• Purée of Rouen duckling fillets
• Truffle purée
• Sauce Demi-glace with truffle essence
• Truffles turned olive-shaped
• Sauce Madère with truffle essence

Instructions

1. Mould large quenelles from the duckling Mousseline forcemeat, using a spoon or special moulds.
2. Stuff them with a purée of Rouen duckling fillets mixed with an equal quantity of truffle purée and finished with a little sauce Demi-glace with truffle essence.
3. Poach the quenelles for 20 minutes, then drain them.
4. Arrange them in a ring and pour into the middle a garnish of olive-shaped turned truffles heated in sauce Madère with truffle essence.