Mallard Duck Pithiviers & foie gras w/cabbage & burgundy truffles

By corlear

Pithiviers (a town in France)

Restaurant “l’Alambic”
Rue de Général de Gaullle
21700 Nuits-St-Georges

Chef de Cuisine: Cristophe Dumay

Ingredients

• For Duck Sauce:
• 2 mallard ducks
• 150 g pork shoulder
• 100 g pork throat
• 30 ci white wine
• 15 ci madeira
• 200 g duck foie gras
• 80 g gray truffles
• 3 whole eggs + I yolk
• 500 g puff pastry
• 50 g shallots
• Salt
• pepper
• butter
• unrefined sea salt
• 1 l white wine
• 150 g onions
• 100 g carrots
• 3 garlic cloves
• thyme
• bay leaf
• For Garnish:
• 2 chopped truffles
• 4 chopped shallots
• 1 green cabbage
• 20 cl white wine
• salt
• pepper

Details

Servings 8

Preparation

Step 1

Clean and bone the duck, marinate the meat with the shoulder and throat in white wine, madeira and shallots for 12 hours.

Salt and pepper the liver. Slice.

Stuffing: set aside the duck breast. Grind the remaining meat, mix it with the eggs and 20 g of chopped truffles. Season. Place in refrigerator.

Duck sauce: brown the duck carcass in a hot oven with carrots, onions, garlic; baste with white wine, cover with water and bake for about 1 ¼ hours. Put through a sieve, reduce to about 25 cl of liquid. Add small bits of butter mixing with a whisk. Correct seasoning.

Assembly: line a tarte pan with puff pastry. Layer with the stuffing, finely sliced duck breast and liver. Cover with pastry, decorate and vent in center. Brush with egg yolk and bake at 180C for 45 minutes.

Cook the cabbage in butter.

Garnish: finely slice the cabbage. In a pan, sweat the shallots in buffer adding the cabbage. Finish with white wine, duck sauce and chopped truffles.

To serve: place a portion of the duck breast pastry on a hot plate. Form the cabbage in a circle. Drizzle with the reduced duck sauce. Decorate with a thin slice of truffle and unrefined sea salt.