Terrine of Rouen Duckling in Jelly

Ingredients

• Rouen duckling
• Fat bacon
• Butter
• Duck livers
• Salt and pepper
• Onion
• Thyme and bay
• Cognac
• A bard of bacon
• Strong veal fond

Instructions

1. Melt 100 grammes of fat bacon cut into small dice in a pan, add 50 grammes of butter and heat fairly strongly.
2. Season 250 grammes of duck livers with salt and pepper, sprinkle them with half a spoonful of chopped onion and a pinch of powdered thyme and bay, and sauté — or rather simply stiffen — them in this fat.
3. Let them cool more or less and pass them through the sieve.
4. Bone the breast of a Rouen duckling and the back as far as the legs, and remove the rump.
5. Garnish the bird with the prepared forcemeat, truss it as for an entrée and put it in a terrine that just holds it.
6. Moisten it with a glass of cognac, cover with a bard of bacon and close the terrine.
7. Cook in a bain-marie in the oven for 40 minutes.
8. With the carcass and strong veal fond, prepare 4 décilitres of excellent jelly.
9. On taking the terrine from the oven, cover the duckling with this jelly and let it cool.
10. At the moment of serving, remove the fat from the terrine with boiling water as explained for the Terrine de poularde, and dress it on a long dish covered with a napkin.