Duck Pie

Chicken Mousse

Ingredients

• Diced Chicken Breast: 380 g
• Whole Egg: 1 each
• Double Cream: 70 g

Preparation

1. Place the diced chicken in a food processor and blend until the chicken is broken down, ensuring the bowl does not get hot.
2. Add the egg and blend until a smooth paste forms.
3. Transfer the mixture to a bowl.
4. Fold in the double cream and season to taste.
5. Give to a senior chef to taste.

Chicken and Parsley Mousse

Ingredients:

• Chicken Mousse: 0.100 each
• Chlorophyll: 20 g
• Roast Garlic Puree: 15 g

Preparation:

1. Mix all ingredients together.
2. Transfer to a piping bag for piping onto the duck breast.

Mushroom Duxelle

Ingredients:

• Chopped Garlic: 15 g
• Chopped Shallot: 300 g
• Sliced Mushroom: 1.5 kg
• Thyme: 5 g

Preparation:

1. Heat a splash of olive oil in a pan.
2. Add shallots and cook for one minute.
3. Add diced garlic and cook gently without browning.
4. Add diced mushrooms and thyme.
5. Cook until the mushrooms stop releasing water and begin to fry again.
6. Remove from heat and spread on a tray lined with a cloth.
7. Blast chill.

Duxelle Mousse

Ingredients:

• Duxelle: 65 g
• Chicken Mousse: 30 g

Preparation:

1. Mix ingredients together in a bowl using a spatula.
2. Season to taste.
3. Transfer to a piping bag for piping onto the duck breast.

Duck Sauce

Ingredients:

• Duck Bones: 7 kg
• Chicken Stock: 20 kg
• Veal Stock: 1 kg
• Sherry Vinegar: 20 g

Preparation:

1. Roast the duck bones in the oven.
2. Transfer the roasted bones to a pan.
3. Add 7 liters of chicken stock and reduce until the pan is almost dry.
4. Add another 7 liters of chicken stock and repeat the reduction process.
5. Add the final 6 liters of chicken stock and the veal stock, reducing until the mixture reaches an almost sauce-like consistency.
6. Pass the liquid into another pan and reduce further to reach the desired sauce texture.
7. Add the sherry vinegar and season to taste.
8. Pass the sauce through a double layer of muslin cloth.
9. Vacuum pack or reserve for service as needed.

Chef's Note

The dish is exceptional from two perspectives. For à la carte, the whole pie is delightful. However, it also works beautifully as part of a tasting menu, where guests can enjoy a slice or even half of the pie. For example, in groups of 2 or 4, everyone can have a portion of the pie. During preparation, we always taste the ham that we wrap around it, as it can be quite salty. We adjust the seasoning of the pie based on the ham’s saltiness. Once the pie is baked, let it rest on a cooling rack instead of the tray it was baked on. The tray's residual heat can overcook the pie, and juices may pool beneath it. On a cooling rack, the pie rests and cools more evenly, without sitting in its own juices.