Duckling à la Sévillane (Seville Style)

Ingredients

• Duckling
• Farce gratin
• Mousseline forcemeat
• Tomato purée
• Raw foie gras
• A good fond
• Sauce Chaud-froid with Sherry
• Jelly
• Large Spanish olives
• Foie gras purée

Instructions

1. Bone the breast of the duckling.
2. Garnish it with a forcemeat made of 100 grammes of farce gratin, as much mousseline forcemeat, a décilitre of very reduced tomato purée and 100 grammes of raw foie gras cut into large dice.
3. Truss the duckling, wrap it in a muslin and poach it for an hour in a good fond.
4. After cooking, tighten the muslin and let the bird cool in the cooking liquor.
5. Unwrap it, remove the breast, cut it into aiguillettes and put them back in place on the forcemeat.
6. Coat the piece with a sauce Chaud-froid with Sherry and glaze it with jelly.
7. Dress it in an oval bowl, or in a square deep dish whose bottom is garnished with a layer of set jelly.
8. Surround the piece with large stoned Spanish olives stuffed with foie gras purée, and half-cover them with jelly.