Duck pithivier

Adapted by StarChefs.com
May 2019
Yield: 6 servings

INGREDIENTS:

Five-Spice Blend
Yield: 25 servings
38 grams Szechuan peppercorns
25 grams star anise pods
20 cloves
42 grams cinnamon stick
50 grams fennel seeds
Farce:
540 grams ground pork
250 grams duck liver
2 cloves garlic
16 grams salt
1 pinch pink salt
45 grams Port
45 grams Grand Marnier
Foie Gras
500 grams foie gras, cut into ⅓-inch-thick slices
6 grams salt
2 pinches Espelette pepper
Pinch of sugar
To Assemble and Serve:
2 duck breasts
Salt (1.5 percent by weight of duck)
1 bunch green chard, ribs removed, blanched, patted dry
3 sheets puff pastry
Egg wash
Duck jus
Apple purée
Sliced endive

METHOD:

For the Five-Spice Blend

In a spice grinder, grind spices to fine powder. Store in an airtight container.

For the Farce

In a chilled bowl, combine pork, liver, garlic, salts, sugar, and 7 grams Five-Spice Blend. Through a chilled meat grinder fitted with a fine die, grind mixture into another chilled bowl. Add port and Grand Marnier, mix, cover, and refrigerate overnight. 

For the Foie Gras

Season foie gras with salt, Espelette, and sugar. Place in a shallow hotel pan, cover, and refrigerate overnight.

To Assemble and Serve

Season duck with salt. Cover and cure overnight. Cut each duck breast into thirds. Into 3½-inch, half-sphere molds, layer chard, making sure to allow for at least 1½-inches of overhang. Spoon 70 grams of Farce into each chard-lined mold. Top with a slice of Foie Gras and finish with a piece of duck breast. Close with the overhanging pieces of chard. Refrigerate 2 hours. Heat oven to 195ºC. Roll out puff pastry. From pastry sheets, cut six 16-centimeter diameter circles and six 11-centimeter diameter circles. On the center of the smaller circles, place chard wrapped half-spheres. Cover with the larger circles. Press to seal edges, completing a dome-shaped meat pie. Brush pithiviers with egg wash, thrice, rest 45 minutes between each coating. On a sheet tray, bake pithiviers 13 minutes; rest 20 minutes. Cut pithiviers in half and arrange on serving  plates atop duck jus. Finish with apple purée and endive.