How do you serve galantine?

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To serve, slice the galantine into 1-cm thick slices. Place a slice on each serving plate along with some aspic. Garnish with a cornichon and a small spoonful of Dijon-style mustard.

What is a turkey galantine?

A “Galantine” is the French technique of rolling and stuffing poultry breasts with the forcemeat from the thighs. The skin is removed in one piece, as well as the bones.

How do you make duck galantine?

Squeeze out excess water from gelatine, add to juice and stir to dissolve, season to taste, pour into an airtight container and refrigerate until set (6 hours-overnight). Place duck skin-side down on a work surface, season to taste, place pieces of foie gras along centre and roll lengthways to enclose.

How do you cook a galantine turkey?

Season with salt and pepper. Arrange the stuffing down the centre of the turkey, shaping it into a fat log. Bring the sides of the turkey up and over the stuffing and secure them through the skin and flesh with a long metal skewer. Tie the galantine securely with butcher’s string at 6 cm intervals.

What is duck ballotine?

A ballotine (from French balle, ‘package’) is traditionally a de-boned thigh and/or leg part of the chicken, duck or other poultry stuffed with forcemeat and other ingredients. It is tied to hold its shape and sometimes stitched up with a trussing needle. A ballotine is cooked by roasting, braising or poaching.

How do you make a turkey roulade?

Place the stuffed turkey breast seam side down on the rack on the sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1 3/4 to 2 hours, until an instant-read thermometer registers 150 degrees F in the center. (I test in a few places.)

What is the difference between ballotine and galantine?

What’s the difference between ballotine and galantine? Ballotines and galantines are often mistaken to be the same, as they both involve meat being deboned, stuffed with ground meat, and rolled up. However, the two are very different. A galantine is often served cold, while a ballotine can be served both hot or cold.