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Рецепт Stuffed Leg Of Duck With Red Wine Sauce
by Global Cookbook

Stuffed Leg Of Duck With Red Wine Sauce
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Ингредиенты

  • 1 x Duck, whole, (4 to 5 lbs) Or possibly
  • 2 x Duck, legs
  • 6 Tbsp. Oil, olive
  • 1 med Onion
  • 1 lrg Carrot
  • 1 med Tomato
  • 1 pch Thyme
  • 1 x Bay leaf
  • 6 x Peppercorns, black
  • 14 ounce Wine, red (Volnay)
  • 1 c. Stock, duck, Or possibly
  • 1 c. Stock, veal
  • 1 lb Turnips, white
  • 2 ounce Butter
  • 3 ounce Caul fat
  • 2 ounce Pork
  • 2 ounce Bacon
  • 1 ounce Liver, chicken
  • 1 med Shallot, minced
  • 1 ounce Butter
  • 1 lrg Egg yolk
  • 1 x Truffle
  • 2 Tbsp. Cream, heavy - varies with the amount of fat in the pork
  •     Salt
  •     Pepper

Инструкции

  1. Sauce:Debone the duck, reserve the duck's legs for this dish and keep the remainder of the duck for another dish.
  2. Chop up the duck bones and place them in a heavy pan with heated extra virgin olive oil. Add in onion, carrot, and brown.
  3. Add in quartered tomato, thyme, bay leaf, peppercorns, and salt.
  4. Deglaze with red wine and veal stock, then cook for approximately 1 hour.
  5. Strain sauce and reserve.
  6. Stuffing:Put all of the pork, bacon, and chicken liver through a meat grinder.
  7. In a saute/fry pan, heat up the butter and cook the shallot.
  8. In a bowl, mix the minced grnd meats, shallot, egg yolk, minced truffle, cream, salt and pepper. Set aside.
  9. Assembly:Peel the turnips and shape them into small spears. Place the turnips in a small saucepan, cover with water, add in butter and salt, then bring to a boil.
  10. When liquid is almost evaporated, add in 1/2 tsp. sugar.
  11. Continue to cook till a brown glaze forms in the pan.
  12. Deglaze the pan with 1/4 c. duck sauce and reserve for garnish.
  13. Debone the duck leg (trying to keep all of the meat in one piece) and lb. the meat flat.
  14. Lay caul fat on flat surface and cut into 5 x 5 inch squares.
  15. Place a deboned leg on each square, salt and pepper the meat.
  16. Place some of the stuffing in the center of each leg. Close the leg over the stuffing and caul fat over the leg - shaping it all in the form of a chop.
  17. Place in a buttered pan and cook in 475 F oven for 20 - 25 min.
  18. Heat reserved sauce, whipping in small pcs of cool butter.
  19. Adjust the seasoning.
  20. To serve, slice the duck and place pcs in the center of a serving plate, garnish with turnips and add in sauce.