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1
Sauce: ====== Debone the duck, reserve the duck's legs for this dish and keep the remainder of the duck for another dish.
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2
Chop up the duck bones and place them in a heavy pan with heated olive oil.
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3
Add onion, carrot, and brown.
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4
Add quartered tomato, thyme, bay leaf, peppercorns, and salt.
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5
Deglaze with red wine and veal stock, then cook for approximately 1 hour.
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6
Strain sauce and reserve.
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7
Stuffing: ========= Put all of the pork, bacon, and chicken liver through a meat grinder.
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8
In a saute pan, heat up the butter and cook the shallot.
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9
In a bowl, mix the chopped ground meats, shallot, egg yolk, chopped truffle, cream, salt and pepper.
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10
Set aside.
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11
Assembly: ========= Peel the turnips and shape them into small spears.
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12
Place the turnips in a small saucepan, cover with water, add butter and salt, then bring to a boil.
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13
When liquid is almost evaporated, add 1/2 teaspoon sugar.
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14
Continue to cook until a brown glaze forms in the pan.
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15
Deglaze the pan with 1/4 cup duck sauce and reserve for garnish.
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16
Debone the duck leg (trying to keep all of the meat in one piece) and pound the meat flat.
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17
Lay caul fat on flat surface and cut into 5 x 5 inch squares.
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18
Place a deboned leg on each square, salt and pepper the meat.
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19
Place some of the stuffing in the center of each leg.
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20
Close the leg over the stuffing and caul fat over the leg - shaping it all in the form of a chop.
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21
Place in a buttered pan and cook in 475 F oven for 20 to 25 minutes.
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22
Heat reserved sauce, whipping in small pieces of cold butter.
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23
Adjust the seasoning.
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24
To serve, slice the duck and place pieces in the center of a serving plate, garnish with turnips and add sauce.
