CookEat Recipe
Duckling Rouennaise
Whole duckling stuffed with its liver and heart, then finished in a covered claret, demi-glace and tomato-sauce braise.
Method
Steps
Step 1
Have a poultry professional prepare one tender, fat duckling for stuffing: singe away any remaining down, remove the neck, feet and entrails, and retain that bird’s own liver and heart. Have the gall bladder removed from the liver. Keep the bird and raw organs at 4°C or below until needed, and use separate utensils for raw poultry and prepared food. Preheat a conventional oven to 220°C.
Step 2
Measure two tablespoons finished demi-glace for the filling and one gill finished demi-glace for the sauce into separate containers before adding broth. Loosen each with only the hot ready-to-use unsalted veal broth needed to make it somewhat fluid. If the demi-glace has been refrigerated or thawed, bring each loosened portion to a full rolling boil while stirring and check that it reaches at least 165°F. Keep the portions hot, together with one gill finished tomato sauce.
Step 3
Wash and peel the shallots and wash the parsley. Finely chop the duckling’s own liver and heart and the three shallots. Heat one tablespoon butter in a saucepan and fry these chopped ingredients for about five minutes, stirring lightly.
Step 4
Add the prepared two-tablespoon demi-glace portion, five tablespoons breadcrumbs, one egg yolk, half a teaspoon salt, three saltspoons ground black pepper and half a teaspoon finely chopped parsley. Mix briskly over the heat for about three minutes, continuing as needed until the mixed filling reaches at least 74°C.
Step 5
Immediately put all the warm filling into the duckling’s cavity, distributing it loosely without compacting it, and truss the bird with culinary string. Place it in a roasting pan, season with one teaspoon salt and spread a little butter over the breast. Roast in the 220°C conventional oven for about thirty minutes, then remove the bird.
Step 6
Cut the three separate chicken livers and the onion into very small pieces. Heat one teaspoon butter in a sturdy hob-and-oven-safe braising pan with a fitted oven-safe lid. Briskly fry the chopped livers and onion for about five minutes.
Step 7
Lay the partly roasted duckling in the braising pan. Add one tablespoon brandy, half a gill claret red wine, the prepared one-gill demi-glace portion, one gill finished tomato sauce and one saltspoon cayenne pepper. Bring the mixture to a boil and boil for about five minutes.
Step 8
Lower the conventional oven to 190°C, cover the braising pan and cook for about forty-five minutes, basting the bird frequently and replacing the lid. Continue covered cooking as needed until a thermometer reads at least 82°C in the thickest breast, inner thigh and wing regions away from bone, and at least 74°C in the centre of the stuffing and the separate chicken-liver pieces in the pan. Check more than one thick region before removing the bird.
Step 9
Remove all the trussing string and place the duckling on a hot serving dish. Strain all the sauce through clean cheesecloth over the bird, leaving the coarse liver and onion solids behind. Serve hot.
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