Text 32854, 92 rader
Skriven 2009-12-29 22:18:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Duck Breast Recipes 595
===============================
-=> Quoting Michael Loo to Dave Sacerdote <=-

 JW> A lot of trendy restaurants are serving them barely seared
 JW> I personally prefer medium done, with just a bit of pink. I
 JW> have had arguments with Pierre over this.

 ML> I'm with Pierre
 
 DS> I like duck breast medium the same way you do, and I'd send it
 DS> back if it came to the table barely seared.

 ML> I'd send duck back to a European-style kitchen if it came
 ML> more than rare

In the end we should all get what we want and what we order.

I did. On my first encounter with duck breast at L'Heritage I didn't
specify anything; it cam rear; I ate it without complaint. The
second time I stipulated medium and Pierre's cook did it that way,
even though it made Pierre heave huge Gallic sighs. [g]

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: [BFT] Galantine Of Chicken
Categories: British
  Servings: 10

    1.8 kg Chicken
    110 g  Lean cooked ham
      8    Olives, pitted
           Stuffing:
      1 sm Onion
    225 g  Minced veal
    225 g  Lean minced pork
           Salt and black pepper
           Mixed herbs
      1    Lemon, zest and juice
    110 g  Mushrooms, optional
      1    Egg
           Stock, to moisten

A galantine of chicken makes an impressive centerpiece for a summer
party or picnic. You can garnish it in the same way as Chicken
Chaud-froid. This recipe uses a combination of veal and pork for the
stuffing, but the veal can be omitted and the quantity of pork
doubled if you prefer. Ingredients Serves: 6

Bone the chicken. Set the liver aside for use in the galantine
stuffing. Use the chicken carcass, the bones and the remaining
giblets to make a well-flavoured stock. (See chicken stock recipe)

For the stuffing, peel and finely chop the onion and mince the
chicken liver. Put the veal and pork in a bowl, mix in the chopped
onion and chicken liver and season with salt and freshly ground
black pepper. Add mixed herbs to taste, then mix in the zest and
juice of the lemon. If using the mushrooms, chop them finely and add
to the mixture. Beat the egg and stir it into the stuffing, with
enough stock to give a firm, moist consistency.

Lay the boned chicken on a board, skin side down and spread half the
stuffing mixture over it, to within 1 cm (1/2 inch) of the edges.
Top with the cooked ham, cut into 1-2 cm (1/2-3/4 inch) wide strips
and the olives. Cover with the rest of the stuffing. Draw the long
sides of the chicken over the stuffing and sew it together neatly
with fine string.

Wrap the stuffed chicken in a double layer of muslin and tie the
ends securely. Tie one or two pieces of string around the chicken
parcel to keep it in shape. Put it in a large pan and cover with
stock. Bring to the boil, cover, lower the heat and simmer for about
1 1/2 hours.

When cooked, lift out the chicken parcel and press it between two
plates. Place a heavy weight on top. Leave the galantine until
nearly cold, then take off the string and muslin and continue
pressing the chicken until it is cold. Remove the sewing thread from
the cold galantine before garnishing and serving it.

  From: The Great British Kitchen       
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... Vancouver : 1.5 million people and two bridges. You do the math.

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