Duck Ballottine
| Amount | Ingredient |
| 2 lb | duck, cut into strips |
| 2 lb | pork (lean), cut into strips |
| 1 lb | pork butt -- cubed |
| 1 lb | duck -- cubed |
| 180 g | duck liver |
| 90 g | duck fat |
| 120 g | milk |
| 90 g | flour |
| 2 ea | eggs |
| *** Marinade: *** | |
| 48 grams | salt (replace 1/2 tsp white w/ pink) |
| 6 grams | pate spice |
| 18 grams | cognac |
| 18 g | shallots |
Procedure:
1. Marinate the meats overnight keeping the stripped meat separate
from the cubed meat.
***** Next Day ******
2. Grind the cubed meat.
3. In a food processor, combine the liver, milk, egg, and flour.
4. Add cubed meat to food processor and chop fine.
5. Pour over stripped meat and mix well.
6. Wrap in caul fat and then in 3x plastic layer and poach in
180' F degree water.