Strasbourg Duck
135 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
PROCEDURE FOR THE FORCEMEAT
Grind the beef and pork finely and chill in the refrigerator. Remove membranes and white parts from the liver and discard them. Cut the cleaned liver into 1 cm pieces and refrigerate.
Cut the bacon and ham into 1 cm cubes. Boil the mushrooms in salted water for 5 minutes. Let cool and cut into quarters.
Blend the ground meat, add the chilled cream and egg, and blend. Add cognac, salt, 2 pinches of freshly ground pepper, and blend into a smooth, glossy mixture. Transfer to a bowl and stir in the ham, bacon, mushrooms, and liver. Chill in the refrigerator for at least 40 minutes.
Chef's tip
Grind the meat in a meat grinder. In a food processor, it could overheat, curdle, and the forcemeat would no longer be smooth; it would be dry. Therefore, always work quickly with the forcemeat and ensure all ingredients are very well chilled. Only then will you achieve excellent juicy forcemeat. To ensure you've seasoned the forcemeat correctly, separate a small piece from the meat mixture, form a small dumpling, and place it in boiling water for a few minutes. Remove the dumpling, let it rest for 2 minutes, and taste. Season the forcemeat with salt if necessary. Alternatively, form a small patty and fry it on both sides in a tablespoon of oil in a pan. You can also stuff a chicken in the same way. However, much less forcemeat will fit into it than into a duck, so divide the given amount of forcemeat ingredients by two. Serve the finished duck hot or cold. For this dish, you will need a needle.