Thursday, December 9, 2010

Galantine de Canard aux Pistaches: Phase 1

I'm working my way up to setting out the meal for the del Grosso's annual Christmas party. I've already decided that this year's menu, like last year's, is going heavy on charcuterie.  I pulled a 14 month old ham out of the aging room in the cellar, made a Terrine de Porc that is right now mellowing in the fridge in the garage, will make a chicken liver terrine and tonight began to make a Galantine de Carnard aux Pistaches.

I do not have the time or energy to post about how I am making everything. However, I thought you might like to see at least some of the steps involved in making the Duck Galantine with Pistachios.

Never mind the etymology of the word galantine, in classical charcuterie it is a boned-out bird that is stuffed with a forcemeat  made from the bird's muscles, sewn up and cooked. It does not really matter how you cook the damned thing as long as it comes out moist and firm enough to slice. I'm going to poach my galantine in a court bouillon (stock) made from the bones of the duck and  a mire poix. After it is cooked, I'll weight it to squeeze out any air spaces and cote it with Sauce Choid Froid (Sauce veloute with gelatin).


Natalie Sztern said...

Fantastic. Is there a reason for the knife being not metal? It will take me a few times looking at the pictures to understand the concept and how you actually skin the duck. I have eaten it with chicken but never duck.

I do hope you will post the recipe and continue photographing detailed instructions, at least for this newbie and especially since I am a visual learner.

Bob del Grosso said...

The knife blade is metal. The only reason I chose to use that knife was that I hadn't used it in a while and thought it would be fun to use.

Scotty said...

Never done it with a duck - I'm chicken.

Ed Manahawkin NJ said...

Glad to see this on the blog, Bob. I've done the boning thing a few times. Chicken, goose, duck, and the latest, a suckling pig for an early holiday dinner for my kids, since I'm going south before Christmas. What's great about the technique (other than the opportunity to use interesting fillings) is that it greatly simplifies the carving. Just slice it like a big baloney.


Joseph Bayot said...

How much are tickets to the del Grosso annual Christmas party...?

Philip Vogelzang said...

Bob. Fascinating. Just fascinating. Thanks for the great photos and level of detail. I'd love to try it next year. Think I"ll try a chicken first tho.