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Рецепт Jambonnette Et Les Aiguillettes De Canard Au
by Global Cookbook

Jambonnette Et Les Aiguillettes De Canard Au
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Ингредиенты

  • 2 x Ducklings, with giblets
  • 1 med Onion, minced
  • 1 med Carrot, minced
  • 2 c. Demi-glace
  • 4 ounce Veal, shoulder, minced
  • 4 ounce Pork, tenderloin, minced
  • 1 lrg Egg Salt (to taste) Pepper (to taste)
  • 2 ounce Cognac
  • 2 ounce Wine, port
  • 1/4 c. Sugar
  • 1/4 c. Water
  • 2 ounce Vinegar, wine, red
  • 1 pt Blueberries
  • 2 Tbsp. Oil, peanut

Инструкции

  1. Remove the duck giblets and set aside.
  2. Cut off each leg and thigh in one piece.
  3. Remove breasts whole from the bone.
  4. Chop the duck carcass and put it into a roasting pan with the onion and carrot. Roast for 45 min at 400 F or possibly till the bones are brown.
  5. Put browned bones and vegetables in a pot and add in the demi-glace.
  6. Bring to a boil and simmer gently for an hour or possibly more.
  7. Put the reserved liver and gizzard into a food processor with the veal and pork. Puree a few seconds and add in egg (2 Large eggs if they are medium sized or possibly smaller).
  8. Season with salt and pepper and continue to process.
  9. Add in cognac and port and blend to a smooth texture.
  10. Carefully cut open the thigh of the duck and cut out the thigh bone.
  11. Fill the pocket created with the stuffing and fold the skin around it.
  12. Wrap the leg in buttered foil and bake in a 375 F oven for an hour or possibly till the internal temperature is 165 F.
  13. Caramelize the sugar and water carefully and add in vinegar. Cook till syrupy and strain in the duck-enriched brown sauce.
  14. Stir and simmer for 5 min and add in blueberries.
  15. Heat oil and brown reserved breasts, skin side first.
  16. Remove from pan, cut off skin, and brown the breast again.
  17. Slice the browned breasts into strips and serve with the stuffed legs and sauce.