Soufflé of Rouen Duckling

Ingredients

• Rouen duckling
• The raw flesh of another half duckling
• The duckling's liver
• Egg white
• Raw foie gras
• Foie gras purée
• Tartlet crusts
• Buttered paper
• Sauce Rouennaise

Instructions

1. Pot-roast the duckling, keeping it underdone.
2. Lift the suprêmes and keep them warm.
3. Cut the bones of the carcass with large scissors so that it forms a sort of case.
4. Prepare a mousseline forcemeat with the duckling's liver, the raw flesh of another half duckling, an egg white and 100 grammes of raw foie gras.
5. Fill the carcass with this forcemeat so as to rebuild the bird's original shape, and surround it with a band of stout buttered paper to prevent it from deforming.
6. Poach gently, covered, for 20 minutes.
7. Garnish tartlet crusts with a little reserved forcemeat mixed with an equal weight of foie gras purée, and poach them at the same time as the soufflé.
8. Dress the piece at the last moment and surround it with the tartlets.
9. Place an escalope of suprême on each tartlet and serve a sauce Rouennaise separately.