Monday, December 13, 2010

Galantine de Canard aux Pistaches: Phase 3

Today I completed most of Phase 3 of the construction of my duck galantine with pistachios. I made the forcemeat and stuffed, sewed and wrapped the duck. I could have cooked it but there was too much other stuff going on and I did not want to bother. I'll poached it off tomorrow and post the photos forthrightly.

If the captions below the photos don't tell you all you need to know about what I did. Well, you know where to reach me!



4 comments:

Jon in Albany said...

This is really neat to watch, Bob. I am enjoying the education.

Scotty said...

You may have mentioned this (but I am too tired to check), but do you just tie it or prefer a cheesecloth wrap?

Scotty said...

I meant preference, not what you did in the video.

ffjennie said...

I've never actually tried this dish before. Sure would like to!