Qualité Hérault

Ingredients (for 4)

• 1 farmhouse duck weighing about 1.5kg,
• 250g fresh ceps,
• 2 cooked pigs’ trotters,
• 50g snipped shallot,
• 1 chopped clove of garlic,
• 15g chopped parsley,
• 5cl veal stock (demi-glace),
• 200g caul,
• salt, pepper, thyme,
• 4 potatoes,
• 150g onion-favoured black pudding,
• 10cl clarified butter

For the crayfish lasagne :

• 4 sheets of lasagne,
• 100g crayfish tails,
• 20cl crayfish juice,
• 40g chopped parmesan,
• 1 bunch chard,
• 2 cloves of garlic,
• olive oil,
• 25cl duck cooking juices

Preparation

Duck
Bone the duck, remove the excess fat, season and set aside.

Cep stuffing
Make a “duxelle” with the ceps (mixture of chopped mushrooms, garlic, shallot and parsley),

Fry in olive oil with the shallots,
Season with salt and pepper and add the garlic and parsley,
Bone the pigs’ trotters and run the meat in the blender and add to the duxelle,
Brown the whole mixture well, moisten with the veal stock and cook for 10 minutes,
Set aside.

Stuff the duck,
Wrap it in the caul and tie it up with string like a roasting joint,
Brown lightly over a low heat and roast in the oven preheated to 185°C for about 20 minutes.

Potato pancake
Peel the potatoes but do not soak them so they retain their starch,
Turn them into a cork shape and slice into fine rounds,
Arrange them like flower petals and put two fairly thin slices of black pudding on top,
Cover with another layer of potato,
Fry in the clarified over a low heat until lightly coloured.
Set aside.

Chard
Cut the leaves from the white stalks,
Drop the leaves into some olive oil in a large pan with 2 unpeeled cloves of garlic,
When cooked, drain well to remove all the water,
Adjust the seasoning and set aside.

Crayfish lasagne
Cook the lasagne in salted boiling water until they are al dente,
Thicken the crayfish juice with a roux and throw in the crayfish tails,
Sandwich between three layers of lasagne.

Serving
Put a potato and black pudding pancake onto a square plate,
Cut the duck into 4, remove the string and stand a piece of duck upright on the pancake.

Glaze the chard with the veal stock and arrange in a sausage shape in the centre of the plate.
Cut the lasagne into 4 and glaze in the oven with the parmesan.
Put a piece on one end of the plate.

Reduce the cooking juices from the duck to make a glaze and coat the duck with it.

Decorate with a sprig of thyme and parmesan chips

Ready to eat!