Pâté de Caneton (Duckling Pie)

Ingredients

• 1 duckling
• Forcemeat made according to formula C
• Ordinary farce gratin
• Foie gras
• Truffles
• Ordinary pastry
• Bardes of pork fat
• Puff pastry
• Jelly flavoured with duckling fumet

Instructions

1. Prepare the forcemeat according to formula C and add to it one quarter of its quantity of ordinary farce gratin.
2. Bone the duckling, detach the fillets and cut them into escalopes.
3. Spread the skin out flat and garnish it as for a galantine, alternating layers of forcemeat, escalopes of fillet, large lardons of foie gras and quarters of truffle.
4. Reform the bird and lay it in an oval mould lined with ordinary pastry and with bardes of pork fat.
5. Close the pâté and cover it with leaves of pastry or with a sheet of puff pastry.
6. Bake in an oven of good moderate heat.
7. When the pâté is cold, pour in jelly flavoured with duckling fumet.