Ballottine of Braised Duck, Chicken Veal, and Foie Gras
The ultimate version of cabbage rolls: a stuffing of mixed meats and foie gras, topped with a ragout of tomatoes and olives and sizzled with basil oil. The rolls may also be filled with a mixture of all chicken and veal.
Ingredients
- Mirepoix
- Carrots - 3, peeled and cut into 1/2-inch dice
- Yellow Onion - 1, cut into 1/2-inch dice
- Celery - 6, stalks, cut into 1/2-inch dice
- Garlic Cloves - 3, peeled and minced
- Thyme Sprigs - 3 fresh leaves, minced
- Duck Leg Meat - 1 pound
- Duck Stock - 4 cups
- Dry white wine - 1 cup
- Chicken Thigh Meat - 8 ounces
- Chicken Stock - 4 cups
- Stewing Veal - 8 ounces
- Veal Stock - 4 cups
- Foie Gras - 8 ounces, fresh, cut into 6 cubes
- Savoy Cabbage - 1 head
- Tarragon Leaves - 1/4 cup, minced, fresh
- Pinch of ground cardamom
- Salt and freshly ground black pepper to taste
- Tarragon Sprigs - 6 fresh
- Ragout
- Blended duck, chicken, and veal stock - 1/2 cup
- Cherry Tomatoes - 3 cups, halved
- Kalamata Olives - 1/2 cup, pitted and chopped
- Grated Orange Zest - 1 teaspoon
- Salt and freshly ground black pepper to taste
- Tarragon Leaves - 1/4 cup, fresh, minced
- Basil Oil (recipe follows)
- Parsley - 2 tablespoons, minced
- Basil Oil
- Basil Leaves - 3/4 cup, minced, fresh
- Canola oil - 1 cup
Instructions
Combine all the ingredients for the mirepoix. Place the duck meat in a medium stockpot and add the duck stock. Add 1/3 cup of the wine, then one third of the mirepoix. Cover and cook over low heat for 2 hours, or until the duck is very tender. Using a slotted spoon, remove the duck to a plate and cool in the refrigerator. Reserve the stock.
Repeat the same procedure with the chicken meat, chicken stock, 1/3 cup of the wine, and one third of the mirepoix. Cover and cook over low heat for 1 hour. Using a slotted spoon, remove the chicken; let cool in the refrigerator. Add the chicken stock to the duck stock.
Repeat the same procedure with the veal, using veal stock and the remaining wine and mirepoix. Cover and cook for 1-1/2 hours. Using a slotted spoon, remove the veal; let cool in the refrigerator. Add the veal stock to the combined duck and chicken stock and set aside.
Remove the cabbage leaves from the core. Bring a large pot of lightly salted water to a boil. Place the cabbage leaves, 2 or 3 at a time, in the boiling water and cook for 2 to 3 minutes, until the leaves have wilted and become flexible. Remove with a slotted spoon and place in ice water until cold. Remove from the water and cut away any thick ribs. Place the leaves on paper towels to drain.
Preheat the oven to 350 F. Chop the cooked duck, chicken, and veal meat into 1/2-inch cubes. Combine and season with the tarragon and cardamom. Mix well, adding salt and pepper.
Lay out one or more cabbage leaves, overlapping them to make an 8-inch surface; you may need two or three leaves per roll. Place one sixth of the seasoned meat mixture in the center and add a cube of foie gras. Carefully fold the cabbage leaves over until the filling is wrapped. Turn the packer over, making sure the edges are tucked under, and shape into a ball with your hands. Repeat to make 6 balls. Place the balls in a shallow baking dish, lay the sprigs of tarragon on top, and add 1/2 inch of the mixed stocks. Cover with aluminum foil and bake for 20 minutes.
To make the ragout: Place 1/2 cup of the mixed stock in a medium saute pan or skillet. Add the tomatoes and olives and heat over medium heat until just warm. Add the orange zest and tarragon, and season to taste with salt and pepper.
To serve: Place the cabbage balls (ballottines) on a platter and surround with the ragout. Drizzle the ballottines with basil oil and sprinkle with chopped parsley.
Basil Oil - Makes 1 cup
Put the basil in a medium non-aluminum bowl and cover with the canola oil. Cover and let stand for at least 48 hours. Pour through a fine-meshed sieve into a glass jar and cover. The oil will keep for at least 2 weeks.
