3451 Ballottines de Caneton

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Bone out the duckling and remove the skin reserving it for later use; remove any sinew from the flesh. Finely chop the flesh together with the same weight of fresh pork fat, half its weight of leg of veal and one-third its weight of panada. Pound the whole together with 15 g (½ oz) salt, a pinch of pepper and a little grated nutmeg. Add 4 egg yolks, pass through a fine sieve and mix this together with 100 g ( oz) each of Gratin Forcemeat C made with foie gras, and chopped mushrooms sauteed in butter.

Divide this mixture into 60 g (2 oz) pieces and wrap each first in a piece of the skin from the duck then tie up in a piece of muslin. Place them in a shallow pan, cover with stock made from the duck bones and poach gently. When cooked, remove the muslin and glaze the Ballottines.

Arrange the Ballottines in a circle on a dish and place a suitable garnish in the centre such as turnips, peas, olives, sauerkraut etc.