Recipe: Duck Breast with Foie Gras

This recipe is done in 2 stages:
The day before:

1 On your cutting board remove the skins from your duck breasts, cut them into strips and cut them into small squares (set aside) then open the breasts in 2, salt and pepper (inside your duck breasts).

2 Knead your foie gras then with your damp hands make 4 rolls the same length as your duck breasts and place them inside the breasts which you will close over them. Then tie your duck breasts well.

3 In a sauté pan put a little duck fat (or oil) when it is very hot brown your ballotines on all sides 5 to 6 minutes then remove them onto a separate plate.

4 Return your sauté pan to the heat then add your duck skin cubes and sauté them until they are crispy then drain them and place them first on absorbent paper then on a plate and keep your sauté pan especially without cleaning it.

5 When your ballotines are cold remove the strings (do not throw away the juice rendered) wrap them in plastic film then in aluminum foil squeezing them a little like a sausage then into the fridge.

6 Return your sauté pan to the heat when it starts to caramelize a little add the muscat and deglaze by detaching the juices stuck to the bottom let reduce for 2 minutes then add the cream let reduce another 2 minutes then add the stock and the reserved juice bring back to a nice boil test the seasoning then strain through fine sieve adding a few pieces of butter on top to prevent your sauce from crusting. That's it for today…

2 hours before service: