Oh, so you want fancy, eh?
Do you want to go the protein-heavy route or the fat-heavy route?
If you want fancy, how about this (served with an imperial stout):
Take one entire duck breast (both boobs, not just one), debone. Palliard (flatten), skin-side down. Add a layer of cranberry sauce, or fig jam, or onion compote, to the meat side.
Take an entire lobe of foie gras and ballotine (uktv.co.uk/food/recipe/aid/512438) to a size that should more or less fit inside the duck breast. Optionally, stuff the inside of the foie lobe with truffles.
Roll the entire thing up, pancetta style, with the foie in the interior, and duck skin facing out. Tie it off so it can keep its shape.
Season w/ S&P, make a pain d'epices spice mix and coat the whole thing in a few TBSP worth.
Cryovac or put into a gallon-size plastic bag and suck out the air by closing the bag around a straw, suck the air out, and seal the bag.
Cook in a water bath at 54 deg C for ~ 1h30 to 2h. Remove and let cool. DO NOT remove from the bag.
Allow to rest overnight or up to a day. Two hours before cooking, put the log into the freezer to cool the foie in the center.
Meanwhile, preheat to 175 C enough oil to completely cover the log. If there is foie gras visible on the ends, make a batter and double-coat the ends (dry coating on first, then a rest, then a dip in milk, then another dip in a second coating) so they'll have a protective cap. Once preheated, carefully lower the entire thing and fry until the duck skin is crispy. Remove, allow to cool for ~5-10 minutes, and slice thinly along the bias.
Topic: The Perfect Winter Meal (Read 6359 times)
