La Cornue Flamberge - Инструкция по эксплуатации - Страница 10

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NGLISH

FLAMBERGE-STYLE FOIE GRAS-STUFFED DUCK

- 1 nice duck weighing about 2kg.
- 1 deveined raw duck foie gras weighing about 500g. 

Season the deveined foie gras with salt and pepper and brown it slightly in a very hot non-stick
frying pan. 
The foie gras must however remain cold enough to not produce too much fat. 
Once it is well browned on all sides, place it on a grid and let it drain.   

Season the duck inside and out with salt and pepper. 
Grease the skin slightly with the foie gras grease. 
Insert the foie gras into the duck, which must be at room temperature to avoid widening the
rump too much.  Close it again by tying or trussing the two holes to prevent the grease from lea-
king during cooking. 
Attach the duck to the rods blocking it firmly and then roast it in the low position over a vivid
heat at first and then gradually reduce the heat. 

Allow 1 ¼ hours of cooking. 

Once it has cooked, carve the duck on the carving board, starting with the feet and the supre-
mes and then open up the breast to remove the foie gras whose flavours have been absorbed by
the duck during cooking.

SPIT-COOKED STUFFED YOUNG RABBITS 

Soak 200g of white crustless bread in lukewarm water. 

Once soaked and squeezed, mix an egg, pepper, 50g of black olive tapenade, and thyme or rose-
mary peelings with it.  Lay two small young rabbits flat on the worktop. 

Season with salt and pepper on both sides. 
Fill the young rabbits’ breasts with the stuffing. 
Leave their livers and kidneys. 
Attach them together by their stomachs. 
Brush with white mustard diluted in some oil. 
Attach to the rod.