Preparations & Procedures

Preservation of Game Meats and Fish

Introduction
Food Safety Guidelines
Freezing Game Meats
Curing and Smoking Game
Drying or "Jerkying"
Corning Game
Canning Game
Making Sausage
Freezing, Pickling and Canning Fish
The Care of Game and Fish



"How To" Illustrated Procedures


Carving the Roast Goose or Duck
Breasting the Bird and Bringing the Bone
Boning the Duck for a Ballotine
Building the Terrine Maison
Gravlax
Forming the Noisettes of Salmon



Boning the Duck for a Ballotine
Taken From: Ducks & Geese Cookbook

1. Skin the duck beginning with a midline cut down the backbone. Work around the wing and leg, dislocating the joint of each with the tip of a small knife. Stop when you reach the breastbone on one side, and repeat the process on the other side.

2. Holding the carcass aloft, carefully slice through the cartilaginous material that connects the skin to the breastbone, allowing the skin and meat to fall free. Pare the meat from the legs and wings, discarding the bones.

3. Arrange the duck skin side down. Fill the cavity
between the two breasts with leg and wing meat scraped from the bone. Then layer the skin with cabbage and a
few stalks of fennel.

4. Spoon the sausage mixture over the vegetables, and spread evenly.

5. Form the roll (or ballotine) by bringing the sides of
the original incision together from side to side to recreate the original form of the duck. Fold over and secure the
flaps at the head and tail ends with small poultry skewers and even out the sides of the roll, lacing the ballotine carefully with cotton string.

6. Cook on top of the stove in a large skillet with 1 cup
of duck fat over moderately high heat, turning several
times and basting with a spoon. When the ballotine has
a crispy, rich brown color it is done. Allow to cool
before removing skewers and string. Slice transversely
into 1/2-inch slices.


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