3457 Caneton Molière

Method

Bone out the duckling and stuff it with 400g (15 oz) Gratin Forcemeat C made with foie gras and mixed with 300g (11 oz) very fine sausage meat; arrange two lines of small truffles in the middle of the thickest part of the stuffing. Reshape the duckling, sew it up and tie in a cloth as for a galantine; cook in a stock made from the bones of the duckling.

Pass the rest of the stock through a fine strainer, remove the fat and reduce; glaze the duckling with this at the last moment.

After removing the thread from the bird, place it on a dish and coat with the prepared sauce.

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