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).