Yield: Makes 10 servings
- Remove the skin from the duck in one piece,
starting from the spine-side.
Debone the duck, reserve legs for
forcemeat and breast for garnish.
Square off the ends of the bre
- Cover the duck breasts with the brine;
cure under refrigeration for 4 hours.
- Lay the skin out on a sheet pan
lined with plastic wrap and freeze.
When the skin is frozen, remove all the
excess fat using a chef's knife in
a scraping motion.
- Sweat the shallots, garlic, and ginger
in the vegetable oil and cool.
Combine this mixture with the duck leg and
thigh meat, the trim from the breasts,
and the pork, fatback, oyster sauce,
soy sauce, sesame oil, thyme, cilantro,
jalapeno, five-spice powder, honey,
and TCM; marinate for 1 hour.
- Grind the meat through the medium plate
(1/4 inch) of a meat grinder.
Chill, if necessary, before grinding through
the fine plate (1/8 inch).
- Transfer the ground meats to a chilled
mixing bowl.
Mix on medium speed for 1 minute, until
homogeneous.
Test and adjust the forcemeat if necessary
before proceeding.
- Toss the mushrooms, carrots, and green
onions with the gelatin.
Fold the vegetables into the forcemeat,
working over an ice bath.
- Place the duck skin on a large piece
of aluminum foil.
Pipe the forcemeat onto the skin and smooth
with a palatte knife.
Place the breasts in the middle and roll
into a galantine.
Wrap the galantine in foil, forming a roulade.
- Place the galantine on a sheet pan and
roast in a 300 degree oven to an internal
temperature of 165, 50 to 60 minutes.
To serve the galantine, unwrap and slice.
