Galantine Of Duck
Nutrition
Calories: 100.95 kcalCarbohydrates: 0.56 gProtein: 11.79 gFat: 4.56 gSaturated Fat: 1.07 gCholesterol: 58.93 mgSodium: 168.42 mgFiber: 0.17 gVitamin A: 0.7745 IUCalcium: 7.65 mgIron: 1.96 mg
Ingredients
- 1/4 lb ground duck meat
- 1 egg
- 1 tbsp ground fresh sage leaves
- 1 tsp coarse kosher salt
- 2 tsp freshly ground black pepper
- 1/4 tsp grated nutmeg
- 3 tbsp brandy
- 1 large duck breast boned (about 1-1/2 to 2 pounds)
- 1/4 lb prosciutto sliced thin
- 7 dried apples or figs soaked in brandy
- 2 tbsp shelled pistachios
- 3 tbsp olive oil
- 4 cups Chicken Stock
- 1 cup white wine
Instructions
- Combine the duck meat, egg, sage, salt, pepper, nutmeg, and brandy in a mixing bowl. Set aside.
- Place the duck breast skin-side down on a work surface and flatten it with a meat pounder. Butterfly each side of the breast and pond the meat to make it an even thickness to cover the entire skin surface. Try to shape it into a rectangle.
- Arrange several layers of prosciutto, covering the entire surfaces of the breast. Place half of the ground mixture, lengthwise, all the way down the center of the breast to form a line about 1 inch wide. Arrange the fruit and pistachios in a pattern in the center of the ground mixture. Cover with the remaining ground meat.
- Roll the breast into a cylinder, completely encasing the ground mixture. Wrap the galantine tightly in cheesecloth and tie the ends to secure. To maintain the shape, tie the galantine every 2 to 3 inches along the length with kitchen string.
- In a pot large enough to hold the galantine, heat the olive oil over medium-high heat and brown the breast on all sides. Add the stock and wine, bring to a boil, lower to a simmer, and poach the galantine for 30 to 40 minutes, depending on the size, turning often. Remove from the broth and let cool. Refrigerate overnight before serving,
- To serve, remove cheesecloth and cut 1/4-inch-thick slices and arrange them in overlapping rows on a tray.