Duck Galantine

Ingredients

• 1 duck
• 200 g goose meat (deboned and trimmed)
• 100 g pork meat (trimmed)
• 200 g fresh bacon
• 10 g pâté salt
• 1 orange (zest grated)
• 1.5 l poultry stock
• 3 leaves fresh sage (chopped)
• 0.5 tsp mugwort (chopped)
• 2 tbsp thick duck jus

Instructions

1. 1.

   Cut the duck lengthwise along the grain, carefully debone and lay flat. (Can also be ordered ready from a butcher!) Slice the duck meat into strips, as well as the pork and bacon. Sprinkle with pâté salt, spices, and herbs. Chill and run the meat twice through the finest blade of a meat grinder, only once for the bacon. Rechill.

2. 2.

   Gradually incorporate the bacon into the filling, add the duck jus last, then strain through a fine sieve. Pack the filling into the center of the deboned duck and press the breast sides firmly over it so that the duck is completely filled. Wrap the duck tightly in heat‑proof foil and tie it up.

3. 3.

   Poach the duck galantine according to its weight in poultry stock (40 min per kg at constant 80°C). Let the galantine cool in the broth, weigh it down with a board and a weight of 1–2 kg, and refrigerate for 24 h. Then remove from the broth, unwrap, rinse off residual fat under running warm water, and dry. Briefly sear before serving, slice, and arrange on salad.