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Cooking Recipe Video : Challans duck a la ferte

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Restaurant: Maxim's

Chef: Philippe Gravouille

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Average Rating: 1.5/ 3 - 2 votes

Viewers Video Rating

Average Rating: 4.2/ 5 - 6 votes - 1,241 views
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Restaurant: Maxim's

Chef: Philippe Gravouille

Rank This Chef's Recipe

Average Rating: 1.5/ 3 - 2 votes

Viewers Video Rating

Average Rating: 4.2/ 5 - 6 votes - 1,241 views
 

Recipe Details

Servings:
4 People
Cooking recipe time in minutes:
50
Cooking recipe Search Tags:
 Challans duck a la ferte Challans duck duck a a la la ferte ferte
Recommended wine with the dish:
Puligny Montrachet
Difficulty level:
Cooking recipe viewed:
1,241
Cooking Recipe Preparation time
  • Preparation: 50 minutes
  • Cooking: 35 minutes + 20 minutes
Cooking Recipe Ingredients
  • 1 duck (Challans), 4.9 lbs (gross weight)
  • Foie gras (duck liver)
  • 4 foie gras escallops, 1.4 oz. each
  • 3.5 oz. butter
  • 1 pint duck stock (prepared with the neck and the aileron)
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
  1. Cook the duck in the oven at 428 degrees F for 35 minutes. Remove the grease during cooking.
  2. Let it rest for about 15 minutes.
  3. Take the legs by detaching the drumstick, which will not be served. Carefully bone it to preserve their form. Take the fillets.
  4. Crush the skeleton. Add the duck stock and cook for 20 minutes.
  5. Poach the foie gras in this stock, soaking it. Put it in the tin-plate and keep them to finish the sauce.
  6. Grill the drumsticks and the fillets (the skin must be well crusty).
  7. Toast the sandwich bread. Put the goose liver escallops in a pan and cook. Place them on the toast at the very end.
  8. Place the duck on the serving dish, the toast on top of it, the sauce around, without being poured neither on the duck nor the toasts.
Important:
  1. The sauce must not boil after being bound. The duck skin must stay crusty. The duck should not be covered with sauce.
Restaurant
Name:
Maxim's
Phone:
+33 1 42 65 27 9
Website:
www.maxims-de-paris.com
Address:
"3, rue Royale"
City:
Paris
Country:
Fr
Overview:
""In 1893, Maxime Gaillard, a simple waiter in a cafe, decided to open a small bar on Rue Royale, the Royal Street, in Paris. In order to give it a rather English sounding name, he chose ''Maxim's''. Soon, his bar was completed by a restaurant. One day, Irma de Montigny, a charming young Parisian, and Arnold Coutades, representing the golden youth of the epque, stopped at his restaurant. They were so fascinated that they told their friends about it, and Maxim's turned into the place to be at. In 1899, Majorelle, Guimard, Prouve, Galle and Brosset started to decorate Maxim's with what became to be known as one of the most prestigious decors at the end of the 19th century. Above all, the facade became the symbol of the restaurant. Maxim's eventually turns into the universal place where the high society from the entire world comes together."
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