Ingredients
- 1 duck
- 1 tbs wine vinegar
- 2 cups red wine
- 5 oz tongue
- 1 1/2 lbs fat bacon
- 5 oz chicken livers
- 2 tbs butter
- 1 tin chopped shallots
- 1/2 lb lean pork
- 3 eggs
- 2 tbs brandy
- 1 truffle
- salt
- pepper
- 1/2 lb bacon slices
- thyme
- bayleaf
- spices
- 4 cups jellied consommé
- ham
- chervil
Preparation
Step 1
When killing the duck put aside the blood, adding the wine vinegar and a little of the red wine to it. Then pluck and gut the bird and leave it to stand till next day.
Next day: singe the duck, wipe it with a cloth, open it up down the back and bone it, taking care to keep the skin intact. Cut the meat of the stomach up into strips. Cut up the tongue and about 5¼ ounces of the fat bacon into similar strips. Put all the strips of meat between two plates.
Quickly firm the duck’s liver and the sliced chicken livers in hot butter with the chopped shallots. Allow to cool; then mash.
Chop up the rest of the duck meat, legs, wings, meat off the carcass, the lean pork, and the rest of the fat bacon. Add the mashed livers to the chopped meat. Mix it all together, gradually adding 3 whole eggs, 1 tablespoonful of brandy, the duck’s blood, and the trimmed truffle. Salt and pepper.
Spread out the duck’s skin on a napkin. Spread a layer of your mixture on it, followed by the strips of duck, tongue, and fat bacon, then put the rest of the mixture on top. Pull the edges of the skin in to the center so that it holds the contents together.
Line an oval terrine mold with bacon slices. Put the galantine on top. Cover it with another layer of bacon slices, on top of which put the thyme, bayleaf, salt, and spices. Pour in the remainder of the brandy and red wine, Cover. Seal on the lid of the terrine with flour and water paste. Cook in a steamer in a hot oven for 2 hours.
When you remove it from the oven take off the lid and replace with a flat piece of wood with weights (4 to 6 pounds) on top and leave to cool overnight.
Next day turn out. Remove the bacon slices. Trim the galantine. Wash the terrine. Melt the jellied consommé and clarify it, then allow to cool until it is still just fluid. Pour about 1/2 inch into the bottom of the terrine. Arrange stars cut out of ham on the layer, scatter chopped chervil over it, then put the galantine back in. Pour over the remainder of the jelly. Put into refrigerator.
To serve, run a knife around the wall of the terrine then turn the molded mixture out onto its serving dish.