Duck gallantine champagne sauce

Description

Duck gallantine champagne sauce from France

Recipe

Recipe
- Debone the duck, seasons it with salt and pepper.
- Make the mousseline farce mixing the chicken breast, the egg white and cream.
- Cook the mushrooms sliced in small pieces with a piece of butter.
- Stuff the duck with the farce on the mushroom.
- Film it very well and cook it on the steam during one hour.

Sauce champagne:
Reduce the champagne with the shallots.
Add the chichen stock and reduce it with the cream.