Galantine De Canard Recipe
Deboned Duck Filled with Game & Truffle
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Ingredients
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Duck & Assembly
Filling (Game & Truffle Mousseline)
Garnish & Sauce (optional)
Method
Duck & Assembly
- 1
Debone the duck
Remove wings tips and reserve for stock. Using a sharp boning knife, carefully remove the backbone, ribs and breast from the carcass while keeping the skin and outer breast/leg meat intact. Work slowly to preserve an even skin sheet; save bones and carcass for stock.
- 2
Trim and prepare the skin
Trim excess fat and thin membranes so the skin lays flat. If large thigh bones remain in the meat portion you removed, trim them out so the skin piece is pliable. Season interior side of the skin lightly with 1 tsp kosher salt and 1/2 tsp black pepper.
- 3
Layer prosciutto
On a large sheet of plastic wrap, overlap prosciutto slices into a rectangle slightly smaller than the duck skin piece. This will help hold the galantine and add flavor. Place the skin sheet on top of the prosciutto, skin-side down, aligning edges.
- 4
Assemble around filling
Spoon the prepared filling (see Filling section) lengthwise down the center of the skin/prosciutto assembly to form a uniform log approximately 3–4 inches (7–10 cm) in diameter. Use the plastic wrap to help roll the skin over the filling, forming a tight cylinder. Tie every 2 inches with butcher twine to secure. Refrigerate to set while preparing sauce or rest 2–4 hours. If not serving immediately, poach and then cool as directed below.
Filling (Game & Truffle Mousseline)
- 5
- 6
Make mousseline
In a food processor, combine the chopped venison/pheasant, ground pork, chicken/duck liver, cooled shallots/garlic, heavy cream, egg white, thyme, parsley, truffle paste, Armagnac, salt and pepper. Pulse until the mixture becomes a smooth but still slightly textured mousseline. With the motor running, add the 2 tbsp ice water to achieve a slightly glossy, spreadable texture. Do not overheat.
- 7
Adjust seasoning and chill
Taste a small amount by baking a teaspoon to test seasoning (optional). Adjust salt, pepper or truffle intensity as required. Transfer the mousseline to a bowl, cover and chill until firm enough to shape, about 30–60 minutes.
Poaching & Finishing
- 8
Preheat poaching liquid
Bring a large pot of water to a gentle simmer. Optionally, add a splash of white wine, a bay leaf and a few peppercorns. The water should be kept just below a rolling boil for poaching (about 80–85°C / 175–185°F).
- 9
Poach the galantine
Lower the wrapped galantine into the simmering water, supporting with a rack or ladle so it remains submerged. Poach gently for 35–45 minutes, depending on size, until internal temperature reaches 145–150°F (63–66°C). Rotate occasionally to ensure even cooking.
- 10
Cool and press
Carefully remove from the water and plunge into an ice bath to stop cooking and firm the cylindrical shape, about 15 minutes. Keep wrapped in plastic and place under a small weight in the refrigerator for 6–12 hours to compact and develop clean slices.
- 11
Slice and serve
Unwrap and remove twine. Using a very sharp knife, slice the galantine into 1/2-inch (1.2 cm) slices. Arrange on plates, garnish with truffle slices and microgreens. Serve chilled or at cool room temperature with the sauce (below).
Garnish & Sauce (optional)
- 12
Make reduction sauce
In a small saucepan, sweat 1 tbsp minced shallot in 1 tsp butter over medium heat until translucent. Add red wine or madeira and reduce by half. Add duck stock and reduce until slightly syrupy, about 10–15 minutes. Strain.
- 13
Finish sauce
Off heat, whisk in cold butter, one cube at a time, to create a glossy emulsion. Stir in a few thin truffle shavings if using. Season to taste with salt and pepper.
- 14
Plate
Spoon a little warm sauce beside chilled slices (serve a small amount warm), or serve sauce on the side. Garnish with microgreens or parsley.