Wild Duck Galantine

Summary

Ingredients

• 1 duck (s), female (smaller than the male specimen)
• 2 wild ducks
• 125 g pork, sheer
• 250 g bacon, fresh, unsmoked
• 10 g salt (pie salt)
• 1 orange (s), untreated
• 5 leaves sage
• 0.5 teaspoon ½ mugwort
• 2 tablespoons oil
• 40 g pistachios, 200 dead trumpets
• 500 g cranberries
• 150 ml orange juice
• 150 ml red wine
• 90 g cane suar, brown
• 1 anise (star anise)
• 1 stick cinnamon
• Mustard powder, to taste

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Instructions

1. Bon the duck from the back. Cut off the neck and rump. Release the leg and wing bones and pull them inward. The duck is now skin-flat on the countertop and all of the duck`s meat is on top. Press the meat so that it is as evenly distributed as possible. Cover uncovered areas of skin with the small fillets.
2. Detach the breasts of the wild ducks and remove all meat.
3. Use half of the duckbones to make a broth with a bouquet garni, in which the galantine is cooked. Chop the second half of the bones and cook a short stock with roasted vegetables, bouquet garni and spices. Pass through a sieve and prepare a thick juice from it.
4. Season two wild duck breasts with pâté salt, fry them briefly on all sides in the hot oil, remove them and allow the oil to drain off.
5. Remove all skins and tendons from the remaining wild duck meat and cut into strips, as well as the sheer pork and bacon. Sprinkle with the pie salt and spices. Cool. Turn the meat twice through the finest slice of the meat grinder, the bacon only once. Cool again.
6. Gradually work the bacon into the farce, finally adding enough duck jus to make a smooth but compact farce.
7. Actually, this farce should now be passed through a sieve. Anyone who has done this before knows what kind of detention it is. If you have worked cleanly beforehand when you release the meat and if you have cut away all the tendons, you can safely do without it.
8. Read out the dead trumpets and clean them well. Fry in a little butter. Remove, drain a little on kitchen paper and roughly chop. Roughly chop the pistachios. Mix the pistachios and death trumpets into the farce.
9. Spread about two thirds of the farce on the boned duck, place the breasts below the legs, brush with about 2 tablespoons of duck jus and cover with the remaining farce.
10. Roll the duck from the rump to the neck, wrap in tubular foil and tie. Tie with kitchen twine like a roll roast. Heat the duck broth in a suitable saucepan (I used a fish cooker) to 80 degrees, insert the galantine and cook according to the weight. The cooking time per kg galantine is 40 minutes at 80 degrees. I put the pot in the oven and checked the temperature of the broth with a thermo. (With approx. 135 degrees circulating air, the temperature of the broth remains relatively constant at 80 degrees.) The cooking time should not be exceeded.
11. With the needle test you can check whether the galantine is cooked through.
12. Let the galantine cool in the broth and refrigerate for at least 12 hours. Then remove from the broth, carefully wash off any fat that has leaked out under warm running water and dry.
13. For the cranberry sauce, select a bag of craneberries and bring to the boil with 150 ml orange juice, 150 ml red wine, 90 g brown sugar, a star anise and a cinnamon stick and reduce to a syrupy level. (I then added a little mustard powder to taste, but it is certainly a matter of taste.) Serve cold with the galantine.

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