Yield: 8 galantines
16 whole ducks, 3# lean pork, 3# fatback, 2 sliced onion, 4 oz. port, 8 oz. Madeira, 3 sprigs thyme, 20 finely chopt sage leaves, 1 orange’s zest, 1 c. duck glace, 40 g. salt, 12 g. black pepper, 55 g. pink salt, 1 t. quarte epices, 4 oz. white wine, 1 oz. brandy, pistachios, truffle pieces, small dice ham
Bone 8 ducks for galantine, keep skin & meat intact. Even out meat by trimming out excess duck & transferring to areas that doesn’t have meat (can also pound out). Bone out the other ducks, keeping the leg & breast meat separate. Saute onions in butter until translucent. Add the port, Madeira, & thyme – reduce by ¾. Let cool. Combine leg meat, ¼ breast meat, lean pork, fatback, onion mix, sage, zest, s/p, pink salt, quarte epices, white wine & brandy, & let marinade 24 hours. Marinade the ¾ remaining duck breast (ea. breast cut in half lengthwise), and duck skin w/ a sprinkle of salt mix [12 g. salt : 3 g. white pepper : 7 g. pink salt] in cooler for 24 hours. Grind the pork & duck mix w/ 1/8” die. Over ice, add glace, pistachios, ham, & truffles. Test in sauté to check seasoning. Prepare the galantine, putting the reserved breasts in the center as integral garnish. Wrap in cheesecloth & poach in flavorful stock until internal temp 152*F. Remove galantines from liquid, cool liquid, then re-add galantines. Refrigerate 24 hours before using.
Basic Country Pate
A: 3.5# strips lean pork butt, 5# strips pork fatback, 2 large onions-sliced, sautéed & chilled, ¼ c. minced garlic-sauteed & chilled, 1 qt. white wine, 2 T. chopt thyme, 2 bay leaf, 4 t. ground black pepper, 1 ½ quatre epices, 1 t. celery salt, 2 t. sugar, 1.5 oz pink salt, splash brandy, 65 g. salt.
Marinade 24 hours in fridge, drain in colander & pat dry. Grind cold w/ 3/16 in. die. Chill
B: 1.5 # lean pork butt
1 1/2# sea scallop (dry pack, wings removed, & pre-salt), 1 egg, 1+ qt. cream
Process scallop in chilled robocoupe untilit gets smooth & starts to ball up. Add egg & process until it becomes a smooth paste. Check temp., if too warm throw into freezer. Add a small amount of cream (~1 c.) to the coupe, pouring slowly. Process until elastic. Check temp. Continue adding cream until a total of 3 c. has been added. Check a quenelle in simmering water. Keep adding cream until mousse is nicely light. If in terrine, cover & bake @ 250*F until 135*F internal temp. About 1.5 hours. Chill in ice.
Variation: Pike Mousse
2# pike, 2 egg, 1+qt. cream
Grind pike through 1/8” die. Proceed as for scallop mousse.
1 ½ # pike meat, ½ # diced lobster meat (cooked), bisque reduction, 2 eggs, 8 oz. cream, chopt tarragon, s/p
Process pike meat. Add eggs & cream, process smooth. Add bisque redux, blend then pass through bang. Fold in tarragon & lobster meat. Flavor check, adjust seasoning.
3 qt. mushrooms- ¼’d or whole if small, ¼ c. minced shallot, 2 T. minced celery, 1 clove minced garlic, ¼ c. brandy, ¼ c. white wine, ¼ c. Madeira, olive oil, 2 c. demi, aspic (neutral, chix, beef, or vegetable/mushroom)
Saute aromatics. Reserve. Saute mushrooms until nicely browned, & cooked through. Add aromatics to shrooms, along w/ wines. Cook to au sec. Add demi, reduce to glaze. Season, then cool. Line terrine w/ plastic. Put some chilled aspic on bottom of terrine, followed by a layer of shrooms, more aspic, shrooms, etc, until finished. Cover w/ excess plastic, chill for 12 hours before serving.
Marinade for Smoked Duck
4 crushed garlic cloves, 2 c. mirpoix, ¼ c. rice vinegar, 1 T. chili paste, ½ c. molasses, ½ c. soy, ¼ c. brown sugar, ½ c. cider vinegar, 2 c. water, 4 pc. star anise, 20 black pepper corns.
4.5 # fat free cow meat, 2# +4 oz. lean pork butt, 2# +4 oz trimmed pork jowls, 2# +6 oz. ice chips, 4 oz. soy protein concentrate, 2 t. Prague # 1, 6 T. salt, 2 ½ T. Spanish paprika, 5 T. ground mustard, 1 t. black pepper, 2 t. white pepper, 1 t. ground celery seed, 2 t. mace, 1 t. garlic powder, 1 T. onion powder, 1 t. ground coriander, 1 ½ oz. corn syrup solids, 3 ½ T. pink salt
Grind cold meat w/ ½ in. plate. Add salt & Prague #1. Chill 24 hours. Grind fat w/ ½ in. plate, chill. Grind fat & meat separately with 1/16 in. plate, chill. In chilled buffalo chopper, add meat w/ ½ ice. Grind until meat gets stringy—do not let temp. rise above 45*. Add fat, spices, and remaining ice. Continue grinding until temp rises to no higher than 58* (54-58 optimal). When mix is at 52* add soy powder. Pack into 24-26 mm. sheep casings, Age one day, poach until 152* internal temp., dry, and smoke for 30-45 minutes.