Рецепт Jambonnette Et Les Aiguillettes De Canard Au
Ингредиенты
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Инструкции
- Remove the duck giblets and set aside.
- Cut off each leg and thigh in one piece.
- Remove breasts whole from the bone.
- 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.
- Put browned bones and vegetables in a pot and add in the demi-glace.
- Bring to a boil and simmer gently for an hour or possibly more.
- 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).
- Season with salt and pepper and continue to process.
- Add in cognac and port and blend to a smooth texture.
- Carefully cut open the thigh of the duck and cut out the thigh bone.
- Fill the pocket created with the stuffing and fold the skin around it.
- 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.
- Caramelize the sugar and water carefully and add in vinegar. Cook till syrupy and strain in the duck-enriched brown sauce.
- Stir and simmer for 5 min and add in blueberries.
- Heat oil and brown reserved breasts, skin side first.
- Remove from pan, cut off skin, and brown the breast again.
- Slice the browned breasts into strips and serve with the stuffed legs and sauce.