Title: Duck with Chateau Margaux (Grand Vefour)
Categories: Poultry French
Yield: 4 Servings

60	ml	Peanut oil
90	g	Butter
2	md	Onions; minced
2	md	Carrots; minced
3		Shallots; minced
2		Garlic
2	g	Dried thyme
1		Bay leaf
2	lg	Ducks; at least 2 kg each
		;salt & pepper
75	cl	Chateau Margaux (1 bottle)
1	l	White stock
		Gelatin
3		Egg whites
450	g	Duck livers; cooked in
		Butter
225	g	Butter; softened
24		Green olives; pitted
1	bn	Watercress
350	ml	Creme fraiche
		Paprika

Wilt the onions, carrots, shallots, garlic, thyme, bay leaf in 45 g butter and 30 mL oil; cook the wingtips, necks, and gizzards of the birds in this as well.

Season the ducks well with salt and pepper. Truss them. Prick the skin in several places. Brown quickly in 45 g butter and 30 mL oil, turning often. Put the ducks into the kettle with the vegetables. Add the wine and stock to cover. Bring to the boil and then simmer covered 1 hr.

Remove the ducks and fit them snugly into a nonreactive bowl. Strain the cooking liquid over and chill overnight.

Next day, remove all fat from the surface.

Remove ducks from bowl. If the cooking liquid has not solidified, add gelatin. Heat and clarify with egg whites.

"Set aside the more handsome of the ducks."

Take the other duck: carve the breast meat into thin slices and set aside. Separate the rest of the meat from the bones. Grind the meat fine with the duck livers and then sieve it. Beat in the 225 g butter until the consistency is that of a mousse of foie gras. Correct seasoning.

Stuff the whole duck with half this mousse. Using more of this mousse as a glue, affix some of the sliced meat on top; pipe more mousse as a decoration for the slices. Put the duck on a serving platter and chill.

Chill half the clarified stock in the refrigerator in a shallow dish.

Stuff the olives with mousse and chill.

Decorate the duck with some of the olives. Spoon a bit of the cold but still liquid stock over. Surround the duck with the rest of the sliced meat; decorate the meat with pipings of mousse and some cold stock. Return the platter to the refrigerator.

Cut shapes out of the remaining stock when it has jellied. Garnish the platter with the rest of the olives, the aspic shapes, and the watercress.

For sauce: beat the creme fraiche stiff and mix it with the rest of the cold clarified stock. Color it with paprika and serve it on the side in a sauceboat.

From: Michael Loo Date: 10 Feb 98

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