Title: Ballotine of Duckling
Categories: Entree Poultry British Offal Onion
Yield: 6 Servings

1	lg	Duckling
STUFFING
3		Chicken supremes
8	tb	Port
1		Seville orange -=OR=-
1		Lemon
2	oz	Butter
2		Shallots; finely chopped
1		Duck liver
1 1/2	lb	Pork, lean AND fat
4	oz	Fresh white breadcrumbs
1		Egg
6	tb	Parsley; finely chopped
4	sm	Sage leaves; finely chopped
		Salt & pepper
FOR THE GRAVY
5	fl	Good duck stock
		Port -=OR=-
		Orange or lemon juice
		Salt & pepper

Wipe the duck, remove wingtips and next section of wing. Bone the duck, either through the neck end, or by slitting the skin along the backbone (in this case, the ballotine will have to be sewn together again, and unstrung after roasting). In either case, the duck drumsticks should be left in place and the thighs removed. Use the carcass and giblets to make a good duck stock. Set the boned duck aside while preparing the stuffing. : Cut the skin and bone free chicken breasts onto long strips about 1 cm wide. Put them in a dish with the port and juice of the orange or lemon (grate zest first, and put aside for later) to marinate. Melt half the butter in a small pan and add the chopped shallots. Cook them over medium heat until tender but not brown. Transfer them to a large bowl and add the remaining butter to the pan. When it is good and hot, add the duck liver and cook it lightly to stiffen it so that it may be chopped. Do so, and add it to the bowl. Chop half the pork very coarsely (1 cm cubes are a good target) and mince the remainder (once) not too finely. If using a food processor, beware not to convert to a lump. Put both lots of pork into the bowl, together with the breadcrumbs, grated citrus zest, herbs, egg and a good dollop of salt and pepper. Mix throughly and fry a dollop to check seasoning. Correct if need be. Lay the duck breast down on a board and spoon half the forcemeat into/onto it. Form into a thick duck shaped layer on the bird. Drain the slivers of chicken and press them lengthwise into the first layer of stuffing. Spread the remaining stuffing over and sew up either along the whole of the back, or just neck and tail vents. Use a trussing needle and thread or fine string. Pin the wings and legs in position close to the body with skewers or trussing. Pat the bird back into shape. Do not prick the bird, but roast it in a preheated (180øC, 350øF Mk 4) oven for about 2 hours, basting once or twice with the port and juice marinade. Rest the duck 10 minutes before carving. Make a thin gravy from the skimmed pan juices, if they are not too darkly caramelized, adding the stock, port, juice and seasonings to taste. To serve the duck, start at the neck end, Cut off the wings neatly and cut across the body in thick confident slices.

Recipe by Shona Crawford Poole - The Times Cookbook

MMed by IMH Georges' Home BBS 2:323/4.4

From: Ian Hoare Date: 05 Mar 97 National Cooking Echo Ä

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