Potaqe Petit Duc
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
- one and one-half tablespoonfuls of cream
- Roast
- one and one-half tablespoonfuls of burnt liqueur brandy
- Rub
- one and one-half oz. of butter
- Cut
- Fillets
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Take a fine woodcock;
- raise and reserve one of its fillets, and roast it, taking care to keep it very underdone.
- Then remove the other fillet, and with it prepare two dariole-moulds of royale (No.
- 209).
- Finely pound what remains of the woodcock, and combine with the resulting pur^e one and one-half pints of game velout6 prepared with essence of woodcock.
- Cover the stewpan and place it in the bain-marie for thirtyfive minutes.
- Now rub the whole through tammy;
- heat without boiling, and finish, when dishing up, with one and one-half oz.
- of butter, one and one-half oz.
- of cooked foie-gras pur^e, diluted with a few tablespoonfuls of the soup, one and one-half tablespoonfuls of cream, and one and one-half tablespoonfuls of burnt liqueur brandy.
- Garnish with the royale cut into dice, and the reserved fillet of woodcock, stiffened in butter at the last moment, and cut into thin slices.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board