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1
To bone, place duck breast up and remove the flap of skin covering the wishbone.
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2
Scrape along the wishbone with the back of a paring knife to expose the bone.
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3
Reach in with index finger and thumb to remove the wishbone by pulling it out, being careful not to tear the meat.
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4
Make incision along the breastbone and from breastbone down to rib cage.
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5
Follow rib cage to thigh and wing joints and carefully cut through thigh and wing joints leaving wing attached to breast.
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6
Separate the breast from the thigh and leg.
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7
Remove the wing at the middle joint and cut the end of the attached wing bone square.
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8
Push the meat on the wing down toward the breast, cleaning the bone with a paring knife.
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9
Push the meat on the bones of the thigh and leg, leaving the leg bone attached to the meat at the drum end.
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10
Square off the end of the drumstick with a French knife.
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11
Remove the thigh and the thighbone.
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12
Repeat for other half of duck.
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13
(Note: you may use boneless duck breasts if limited on time.)
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14
Lay breasts skin side down, clean the excess skin, and shape into teardrops with a boning knife.
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15
From the thick end, pierce the breast directly beneath the skin, straight in to the tip of the breast, making a pocket.
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16
Be careful not to poke through the flesh while making pocket.
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17
Pocket should extend the length of the breast.
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18
In a saucepan, saute the leeks in the butter until tender.
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19
Add the herbs and carefully deglaze the pan with apple brandy.
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20
Add 1 ounce of cream, reduce until thickened, and cool.
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21
In a meat grinder, grind the thigh meat and liver through the fine die.
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22
Using a food processor, process until smooth.
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23
Add remaining cream, and mix well.
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24
Add leek mixture, and season, to taste.
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25
Using a pastry bag, pipe approximately 2 tablespoons of forcemeat into each duck breast pocket.
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26
Plug the end of the pocket with the tender.
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27
Preheat the oven to 400 degrees F.
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28
Brown duck breast in a heavy skillet over medium-high heat, skin-side down, until golden brown, about 5 minutes.
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29
Turn duck breast over, place in the oven, and cook until desired temperature is reached.
