I first met Julia Child when I saw the movie Julie & Julia. I was delighted with her uncontrollable desire to realize herself, find her calling and just become a happy woman. Her dreams have come true. Julia not only found something to her liking, but also became a culinary specialist who turned the whole world upside down. From time to time I cook her recipes, but Pâté de Canard en Crouté, from the book Mastering the Art of French Cooking, (stuffed duck) somehow did not reach my hands. I was not afraid to take the skeleton out of a duck, I was afraid to repeat this masterpiece from A to Z. But fears must be overcome. The taste just won me over. By the way, I can't say that it was very difficult, because the main thing is a GREAT DESIRE!!!
Original taken from http://m.thesweetspot.com.my/?p=4942
For test:
Flour 6 cups
Salt 1.5 tsp
Sugar 1/2 tsp
Vegetable oil 1/2 cup
Eggs 2 pcs
Cold water 2/3 cup
For duck:
Duck 2 kg
Salt
Pepper ⅛ tsp
A pinch of ground allspice
Cognac 2 tbsp
Canned truffles 2 pcs
Minced pork and veal 2 cups
3 art. tablespoons of vegetable oil
GROUND MEAT
Onion (finely chopped)
Butter-30 gr
2 tbsp. l. cognac
2 cups minced veal and pork
225g fresh pork fat (I used 160g)
2 eggs
1 tsp salt
a pinch of pepper
thyme 1 tsp
1 minced garlic clove
Pistachios 100 gr (I really wanted to add them)
With a sharp knife (preferably a small or loin) we make a deep incision from the neck to along the brisket.
You must expose the duck carcass, first on one side, then on the other. The skin needs to be pulled back a little so that it is easier to make incisions, but carefully so as not to tear it. The wings must be exposed to half, and the rest cut off. The same should be done with the legs (although I bared them to the end).
To be honest, I did everything intuitively (something like filleting fish). The main thing is not to be afraid of anything and try. In any case, you can sew it up. Thick meat parts of the duck should be cut and cut into small pieces.
Add to these pieces: salt, pepper, cognac, pork fat and truffles (I did not put them). You also need to add veal and minced pork to this meat. Place the duck in the refrigerator overnight.
Remove the meat for the filling from the refrigerator and add the remaining ingredients (onions, butter, eggs, spices and pistachios). Salt and pepper. Put the duck skin down, and place the minced meat in the center of the duck. Wrap the duck together with the minced meat, sew it up (or stitch it as you like) and tie it well with a rope.
Heat up a frying pan and fry the duck on all sides until brown. Take off the rope. Pat off excess oil with a paper towel and let cool.
Mix flour, salt, sugar, vegetable oil until crumbs the size of oatmeal are formed. Then add cold water and quickly knead the dough, collecting all the crumbs to a heap. Knead the dough well and divide into 2 parts - ⅔ and ⅓. Put in the refrigerator for 2 hours.
Roll out the dough to about 0.5 cm thick (the piece that is larger). Put the duck on the dough with the brisket up, wrap the duck well with the dough, then spread the rolled out another layer of dough and cover the duck with it. Use the extra pieces of dough for decoration. Turn on the oven at 200C. From above in the center of the dough, make a round hole with a diameter of about 0.8 cm and put a cone of parchment there (this is necessary for steam to escape). Lubricate the dough with beaten yolk with water (25 ml of water per 1 yolk).
