Ballottine de Caneton

Ingredients

• 1 (4-pound) duck
• 2 tablespoons minced onion
• 1 pound lard
• 1/4 cup cognac
• 1/2 teaspoon grated nutmeg
• Salt and pepper
• 1 packet Knox gelatin
• 1/4 cup port or Madeira
• 2 small eggs
• 2 tablespoons pistachios or truffles
• 6 ounces veal
• 6 ounces pork
• 2 tablespoons minced shallots
• 6 large leaves Boston lettuce
• 12 cornichons

Method

1. 1

   Debone the duck and marinate the meat with cognac, nutmeg, salt, and pepper overnight.

2. 2

   Make aspic with gelatin and consommé.

3. 3

   Grind lard, veal, and pork, then mix with shallots, onion, parsley, garlic, cognac, port, eggs, and pistachios.

4. 4

   Preheat oven to 400°.

5. 5

   Line a terrine with duck skin, layer the mixtures, cover, and bake in a water bath for 12 hours.

6. 6

   Cool, pour in aspic, and refrigerate.

7. 7

   Serve sliced on lettuce with cornichons.

Nutrition per serving

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 7. The excerpt below is the record exactly as published.

BALLOTTINE DE CANETON 1 (4-pound) duck 2 tablespoons minced onion 1 pound lard 2 teaspoons minced parsley Y4 cup cognac 2 cloves garlic, minced Y2_ teaspoon grated nutmeg Y4 cup port or Madeira Salt and pepper 2 small eggs 1 packet Knox gelatin 2 tablespoons pistachios 1 cupcanned beef consommé or truffles 6 ounces veal 6 large leaves Boston lettuce 6 ounces pork 12 cornichons 2 tablespoons minced shallots

Cook this with the app: pantry check, scaling, and the assistant.