Galantine - a traditional dish of French cuisine, cooked from white meat, most often poultry. Today we will tell you a few recipes of duck galantine, which will perfectly decorate your table.
Duck galantine with vegetables
Ingredients:
- duck - 1 piece;
- spinach - 300 g;
- carrots - 1 piece;
- egg - 2 pieces;
- bread - 2 slices;
- sour cream - 2 tbsp. spoons;
- milk - 0,5 items;
- adzhika - 1 tbsp. a spoon;
- spice.
Preparation
Let's figure out how to make a duck galantine. Prepared a carcass notched carefully on the back, remove the wings and legs with the skin. The flesh is separated from the bones and, together with the bread soaked in milk, we twist it through a meat grinder. Ready minced salted to taste, pepper, add chopped finely boiled eggs, chopped boiled carrots, spinach and mix. The resulting mass is laid out on the skin, the edges are joined and sewn, giving the form of a roll. Stuffed duck rubbed with salt, put on a baking tray with the backside down, greased with sour cream, mixed with ajika, and fry in the oven at 240 degrees to form an appetizing crust.
Then reduce the fire, bring the bird to readiness, and then cool it. When serving the table, we remove the thread, cut the carcass into portions and put it on the dish. We serve galantine with slices of rye bread, decorating with parsley.
Duck galantine with pistachios
Ingredients:
- duck - 1 piece;
- dried apricots, prunes - if desired;
- pistachios - a handful;
- wine - 50 ml;
- spice.
Preparation
With the duck carefully peeled off, trying not to damage it, and put it in a bowl. Then pour a mixture of water and muscat, cooked in a 1: 1 ratio for the entire time, while we prepare the stuffing. Meat from a bird twists through a meat grinder and podsalivaem to taste. Pistachio clean, large chop, prunes and dried apricots washed, cut into quarters and add all the dried fruits in the duck minced meat. We season the mass with your favorite seasonings and thoroughly
Now fill this mixture with pickled skin, evenly distributing it inside. All holes and tears are sewed with a thread, or chipped with tight wooden toothpicks. The duck is poured, put in a sleeve for baking, we put it in a mold or on a large baking sheet and we are sent to bake for 1.5 hours in the oven at a temperature of 200 degrees. Ready-made galantine is cooled, free of threads and toothpicks, cut into pieces and served as a cold snack.