Duckling Molière

Ingredients

• duckling
• 400 grammes Farce à gratin de foie gras
• 300 grammes fine sausage meat
• small truffles
• about twenty slices of truffle
• sauce Madère

Instructions

1. Bone the duckling.
2. Mix 400 grammes of Farce à gratin de foie gras with 300 grammes of fine sausage meat passed through the sieve, and stuff the bird with it, setting two rows of small truffles in the middle of the thickness of the forcemeat.
3. Reshape the duckling, sew it up, wrap it in a napkin like a galantine and poach it in a stock drawn from the carcass.
4. With part of the stock, make a sauce Madère and add about twenty slices of truffle to it.
5. Strain, degrease and reduce the other part, and use it to glaze the duckling at the last moment.
6. Remove the sewing thread, dish the bird and cover it with the truffled sauce Madère.