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1
Preheat oven 150 degrees F.
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2
Begin by removing the duck breasts with the skins on, and set aside in the refrigerator.
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3
Remove the thighs and legs from ducks.
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4
Debone the thighs, keeping legs and thighs attached, and lightly pound.
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5
With the loose meat, shape the legs into a drumstick.
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6
In a large deep dish, marinate the duck legs in brandy and sugar for 1 1/2 hours.
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7
Save the brandy after marinating.
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8
Peel all the apples, and core them, keeping the core and peels.
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9
Slice 4 apples thinly, place on a baking sheet, and bake for 2 hours.
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10
Once they have baked, remove from oven, and small dice.
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11
Reserve remaining apples in acidulated water.
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12
Mix the fois gras with the diced apples, season with salt and pepper, and chill in the refrigerator.
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13
Pull the skin of each duck breast 3/4 of the way down, and season with salt and pepper.
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14
Place foie gras and apple mixture on flesh, place skin over to seal, and form with your hands.
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15
Using the caul fat, wrap each breast tightly and freeze for 2 hours.
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16
Preheat a deep fryer to 360 degrees F.
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17
Lightly dust the duck legs with flour and dip in beaten eggs.
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18
Place legs in corn flakes and deep fry for 2 to 3 minutes, remove, and set aside.
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19
Remove the duck breast from the freezer, sear on high heat for 1 to 2 minutes.
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20
Remove from heat and set aside in the refrigerator.
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21
To make the mashed potatoes, simply boil the potatoes until fork tender or about 25 minutes.
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22
Add in the butter, sour cream, salt and pepper, and mash until desired consistency.
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23
Preheat oven to 350 degrees F.
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24
Slice 3 cored apples into rings and shape with a cookie cutter.
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25
Place a slice in each for 4 to 6 buttered ring molds.
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26
Using a piping bag, pipe a thin layer of mashed potatoes on the apple slices.
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27
Add a layer of thinly sliced black truffles, repeat until tower is 2 1/2 inches tall, and bake for 15 minutes.
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28
Raise the oven temperature to 400 degrees F.
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29
Using the leftover peels and cores, add to the brandy in a saucepot and flambe.
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30
Once flame is gone, reduce the brandy to a light syrup and strain.
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31
Add this to the duck reduction (you may use store bought reduction if you do not have any), and reheat, but do not bring to a boil.
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32
Julienne the remaining apple and deep fry until crispy.
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33
Drain excess oil on a paper towel and set aside.
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34
Slice duck breasts and place it in a 400 degree F oven for 4 minutes.
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35
Place fried duck legs in oven and heat up for 4 minutes.
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36
To serve, arrange apple tower on plate.
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37
Place duck leg, breast, and sauce on plate.
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38
Garnish tower with fried apples.
