Duck Jelly, Homemade

Remove the duck meat from the bones, remove the fat and skin, dice the meat, put it in a suitable bowl with the peas, gherkin and parsley and mix well. Heat the chicken soup, wine and vinegar, season with salt and pepper, dissolve the gelatine in it, pour a small amount of the aspic into a jelly mould and form a 0.5 cm layer.

Pour a 0.5 cm thick layer of aspic into a jelly mold and let it set in the refrigerator for about 10 minutes.

On the solid mirror now with the carrot slices a nice pattern (flower or Ae.) put. Carefully spread the meat-vegetable mixture evenly on top, pour the aspic liquid over it until everything is covered and leave the aspic mixture to set in the refrigerator for one night.

Finally, dip the mold briefly in hot water, turn out the aspic onto a plate and serve cut into thick slices.

Serving : fried potatoes and remoulade sauce Drink : a well chilled pilsner

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