à la presse (Pressed
By Executive Chef Rainer
Sigg, Adlon Restaurant, Berlin, Germany
(Measurements in Grams)
1 tspn. Corn oil
1.6 kg Young duck (6-8 weeks, slaughtered in a traditional
1 Small glass of Cognac
1 Glass of double Duck Bouillon
1 Glass of old Madeira
2 tbls. Strained Pâté de Foie Gras Parfait
TT truffle jus, lemon juice, salt, pepper (from the mill)
Preheat oven to 240 °C. Salt
and pepper the duck, which has been prepared for roasting,
inside and out. Roast for approximately 20 minutes. Then
allow to rest for about 10 minutes, reserving the cooking
the meantime, finely purée the duck liver and work
both this and the strained foie gras parfait into a uniform
mixture. Add cognac, Madeira, and a splash of lemon juice.
Mix well and season to taste.
Remove the legs from the duck and grill in the oven until
done for the second course.
the skin from the remaining duck, cut away the breast
in diagonal slices, and lay on a silver platter spread
with salt and pepper. Salt and pepper the breast once
the carcasses and bouillon once or twice through a duck
press. Stir the juice from the pressing with the liver
mixture and the roasting juices of the duck until smooth,
and coat the breast with it. Then heat while stirring
constantly and pouring over the meat. The sauce should
have the color and consistency of chocolate. Season to
taste with salt, pepper, lemon juice, and truffle jus.
the second course I recommend grilling the legs until
crispy and serving with a winter salad, fresh black truffle,
and grapes. In addition you can serve pommes soufflés.
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