Tuesday, December 14, 2010

Galantine de Canard aux Pistaches: Phase 3.5

Today was a good day to cook the galantine because I couldn't cook it yesterday ;-) The cooking went pretty smoothly and the final product looks and smells wonderful. And why wouldn't it smell great after having been seasoned with thyme, shallots and cognac and poached in very rich chicken stock.

A few words about technique.

The reason I cooked the galantine in rich chicken stock goes beyond concerns about flavor. The high solute concentration in the stock actually helps to prevent the connective tissue in the skin from breaking down too much and turning the skin into mush. This is because water is needed to hydrolyze the collagen tissue into gelatin. So by reducing the amount water in the stock by, in effect, replacing it with soluble proteins, sugars etc, there is less water available for hydrolysis.

Of course, I have no way of measuring how much stuff is disolved it the stock, but when I consider that the one gallon of stock used here had been reduced (by evaporation) from three gallons of stock that was already so full of gelatin that it set up in the refrigerator, I'd have guess that it was no more than 40 maybe 50% water.


Scotty said...

I like the weight. I tend to use mason jars filled with water - but it looks glorious. What are you serving as a sauce?

ffjennie said...

Looking forward to a really detailed explanation of how this tastes!

ffjennie said...

Just curious.....how many chickens did it take to make the rich chicken stock?

Bob del Grosso said...

I don't know. A lot. Maybe the original stock was (by weight) 1 part bone: 1 part water. But then I reduced it so much that even you could walk on it ;-)