Ballotine Duck

Name: Ballotine Duck
Prep time: 2 h
Total time: 2 h
Yield: Serves 6
Cuisine: Brazilian
Ingredients: 300 g mirepoix (chopped onion, carrot, celery); duck or chicken shavings (carcasses); vegetable oil; 4 cloves garlic peeled and finely chopped; 4 sprigs fresh thyme; 250 g unsalted butter; 200 g crepine (caul); salt and freshly ground black pepper; 200 g Panko flour; 5 eggs, whisked; 100 g bacon, diced small; 3 pork sausages; 200 g plain flour; water; 50 g vegetable oil; 5 sprigs fresh chives, finely chopped; 200 g spinach leaves, stems removed; 50 g ice; 50 g water; finely grated zest of 4 oranges; 50 g xanthan gum; 6 ora-pro-nobis leaves; 200 g water; 1 bouquet garni (parsley stalks; thyme sprig; bay leaf tied together); 50 g Brandy; 1 kg veal stock; 1 kg caster sugar; 1 kg red wine; 5 pears; 2 g chilli, finely chopped

Preparation info

Serves
6

Difficulty
Complex
Ready in
2 hr

Appears in

A Culinary Journey

By Le Cordon Bleu

Published 2020

About

Ingredients

For the duck ballotine

1 duck
3 pork sausages
100 g bacon, diced small<

Americas
Brazil
Rio de Janeiro
Main course

Method

Step 1: Bone the duck and remove the skin, breasts and thighs. Set the breasts and skin aside and grind the thighs in a meat grinder. Make the crumb by removing the sausage meat from their casings and frying in a pan with the bacon. Allow to cool before combining with the eggs and flour. Season the mixture with salt and freshly ground black pepper. Set the crumb aside.

Step 2: Flatten t