Duck Jambonnettes Stuffed with French Black Pudding
INGREDIENTS Serves 8:
8x300g duck legs
400g onion-seasoned French black pudding
5cl Cognac or Armagnac
400g pork lace fat
Chopped parsley to garnish
80g celery sticks
1 bouquet garni
15cl white wine
1.5l thick brown duck stock
2.5kg BF15 potatoes
250g pearl onions
200g lightly salted streaky bacon
250g button mushrooms
Salt and pepper
Remove the bone from the top of the duck legs and season with salt and pepper. Place a roughly 50g piece of black pudding at the top of the legs, pour a dash of Cognac (or Armagnac) onto the black pudding, shape and wrap the jambonnettes in the pork lace fat.
Cut the aromatic garnish (carrots, onions, celery) into mirepoix.
Roll the jambonnettes in flour, tap to remove the excess flour and stiffen in a sauté pan with a mix of oil and butter.
Once they are well-coloured, removed the fat and sweat the aromatic garnish in the same pan.
Skim off the fat, deglaze with the white wine and leave the white wine to cook for roughly 5 minutes on a low heat. Moisten with the duck stock and add the bouquet garni.
Check the seasoning and sear in the oven at 180°C for roughly 30 minutes.
Turn the jambonnettes midway through cooking. At the end of cooking, clarify the jambonnettes, strain the sauce through a muslin and remove the fat, then set aside in a warm place.
To make the grandmother garnish: stew the potatoes, glaze the pearl onions, and chop and blanch the lightly salted bacon into lardons. Sauté the button mushrooms in the butter after seasoning with salt and pepper. Blanch the stewed potatoes, then strain and sauté in a mix of oil and butter. Stiffen the lardons in the oil, remove the fat and add the stewed potatoes, glazed onions and mushrooms. Mix everything together and place in the oven for roughly 10 minutes covered in baking paper.
Dress the sauce-coated duck jambonnettes with the grandmother garnish and sprinkle with chopped parsley.