Barnyard Buddies on a Three-Way Street

Name: Barnyard Buddies on a Three-Way Street
Cuisine: French
Ingredients: One 4- to 5-pound duck with liver; 1 turkey tender (small fillet of the breast); ¾ pound boneless veal shoulder meat; ¾ pound boneless Boston pork butt; 1½ pounds fresh fatback; Meat from the rabbit, coarsely diced; Meat from the duck, less the fillets, coarsely diced; Turkey tender, coarsely diced; ½ pound veal meat, trimmed of all fat and coarsely diced; ½ pound Boston pork butt, trimmed of all fat and coarsely diced; 1¼ pounds fatback, coarsely diced; 2 medium-size yellow onions, coarsely diced; 4 shallots, coarsely diced; 8 to 10 large eggs as needed; ½ cup Cognac or Armagnac; ½ cup Cognac or Armagnac; 1 tablespoon peanut oil; Duck fillets, cut into strips; 1 large egg white, lightly beaten; ⅓ cup chopped fresh Italian parsley leaves; Salt; Pepper from the mill; 1½ teaspoons Chinese 5-spice powder; 1¼ cups fino sherry; ¼ cup dark soy sauce; 1 teaspoon ground ginger; 4 cloves garlic, finely chopped

Preparation info

FFR—
16
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This is the full-fat version of this recipe. Please refer to the guidelines to transform this into a leaner or fat-controlled version. Please read the recipe to the end. Add the ingredients in the order they are called for. The last three sections of the recipe explain how to use the forcemeat in three different styles (the three-way street).

Ingredients

Europe
France
Main course

Ingredients

Method