the Duck for a Ballotine
& Geese Cookbook
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.
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.
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.
Spoon the sausage mixture over the vegetables, and
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.