Ballotines of Duckling

Ingredients

• duckling
• fresh fat pork back
• rouelle of veal
• panade
• 15 grammes salt
• a pinch of pepper
• a little nutmeg
• 4 egg yolks
• 100 grammes Farce gratin de foie gras
• 100 grammes raw mushrooms
• butter
• garnish of choice: turnips

Instructions

1. Bone the duckling, lift the flesh entirely off the skin and remove its sinews; reserve the skin and the carcass.
2. Chop the flesh fairly finely with the same weight of fresh fat pork back, half its weight of rouelle of veal and a third of its weight of panade.
3. Pound the whole with 15 grammes of salt, a pinch of pepper and a little nutmeg, add 4 egg yolks and pass through the sieve.
4. Mix into the forcemeat 100 grammes of Farce gratin de foie gras and 100 grammes of raw mushrooms chopped and sautéed in butter.
5. Divide the forcemeat into equal portions (the portion weight is destroyed in the scan), wrap each first in a piece of the duckling's skin and then in a muslin.
6. Range them in a sautoir and poach them in a stock drawn from the duckling's carcass.
7. At the last moment remove the muslins and glaze the ballotines.
8. Dish them in a crown with the chosen garnish in the middle.