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Roasted Asian Duck Galantine
10 Servings
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Roasted Asian Duck Galantine Ingredients
1 ea
Duck
4-5 Pounds
1 tablespoon Thyme
Minced
16 ounces Basic Poultry Brine included in this collection
1 tablespoon
Cilantro
Minced
MARINADE
1 ea
Jalapeno
Pepper Stemmed, Seeded, Finely Chopped
2
Shallot
s Minced, Sauteed, Cooled
1/2 teaspoon Chinese Five
Spice
Powder
3 cloves
Garlic
Minced
1 ounce
Honey
2 teaspoon
Ginger
Minced
1/4 teaspoon Tinted
Curing
Mixture
1/2 ounce
Vegetable Oil
FILLING
6 ounces Lean Pork Butt
Cube
d
6 Shiitake
Mushroom
s Stems Removed Finely Diced
6 ounces Fatback
Cube
d
4 ounces
Carrot
s Fully Cooked Finely Diced
1/2 ounce
Oyster Sauce
3 Green
Onion
s Minced
1/2 ounce
Soy Sauce
2 teaspoon Powdered
Gelatin
2 teaspoon
Sesame Oil
Instructions for Roasted Asian Duck Galantine
1. Remove the skin from the duck in one piece, starting from the spine-side. Debone the duck, reserve legs for forcemeat and breast for garnish. Square off the ends of the breasts and add the pieces of trim to the forcemeat.
2. Cover the duck breasts with the brine; cure under refrigeration for 4 hours.
3. Lay the skin out on a sheet pan lined with plastic wrap and freeze. When the skin is frozen, remove all the excess fat using a chef's knife in a scraping motion.
4. Sweat the shallots, garlic, and ginger in the vegetable oil and cool. Combine this mixture with the duck leg and thigh meat, the trim from the breasts, and the pork, fatback, oyster sauce, soy sauce, sesame oil, thyme, cilantro, jalapeno, five-spice powder, honey, and TCM; marinate for 1 hour.
5. Grind the meat through the medium plate (1/4 inch) of a meat grinder. Chill, if necessary, before grinding through the fine plate (1/8 inch).
6. Transfer the ground meats to a chilled mixing bowl. Mix on medium speed for 1 minute, until homogeneous. Test and adjust the forcemeat if necessary before proceeding.
7. Toss the mushrooms, carrots, and green onions with the gelatin. Fold the vegetables into the forcemeat, working over an ice bath.
8. Place the duck skin on a large piece of aluminum foil. Pipe the forcemeat onto the skin and smooth with a palatte knife. Place the breasts in the middle and roll into a galantine. Wrap the galantine in foil, forming a roulade.
9. Place the galantine on a sheet pan and roast in a 300 degree oven to an internal temperature of 165, 50 to 60 minutes. To serve the galantine, unwrap and slice.
Main Ingredient:
Duck
Cuisine:
French
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Ingredient Insight - look inside this recipe
Carrot
Cilantro
Duck
Garlic
Gelatin
Ginger
Honey
Jalapeno
Marinade
Mushroom
Onion
Oyster Sauce
Sesame Oil
Shallot
Soy Sauce
Spice
Vegetable oil
Garde Manger
Hors dOeuvres
Appetizers
French
Duck
for
flavor
and
categorization
vogelap
on Jun 22 2006 1:57PM
[I posted this recipe.]
vogelap
on Jun 22 2006 1:57PM
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