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Thread: Ballotine!!

  1. #11

    PierreRodrigue's Avatar
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    Hey! Wheres the dinner invite? I'm a growin' boy ya know!


    Looks fantastic, yumm!


    Feel free to visit my website, http://www.rodrigueknives.com
    Email pierre@rodrigueknives.com

  2. #12
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    SpikeC's Avatar
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    The liquid in the pan is white wine, chix stock and drippings from the bird. I'm thinking that tomorrow I will blenderize the solids with the liquids to make a sauce.
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  3. #13
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    Quote Originally Posted by SpikeC View Post
    The liquid in the pan is white wine, chix stock and drippings from the bird. I'm thinking that tomorrow I will blenderize the solids with the liquids to make a sauce.
    Solid plan!

  4. #14
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    mano's Avatar
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    Your first attempt? I'm jealous.

    Excellent job all around. Did you have a stuffing recipe or make it up yourself?

    It's a lot of fun, nice presentation and people are impressed.

    Mother's Day duck ballontine for me. I'll put pics up on this thread.

  5. #15
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    Thanks! I made up the stuffing. In retrospect I can see how I could have made it more involved, butt I doubt if that would improve it. I'm eager to take another whack at this. Doing it with duck sounds like big fun!
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  6. #16

    PierreRodrigue's Avatar
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    Where can I find how to prepare something like this?


    Feel free to visit my website, http://www.rodrigueknives.com
    Email pierre@rodrigueknives.com

  7. #17
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    Quote Originally Posted by PierreRodrigue View Post
    Where can I find how to prepare something like this?
    Start here:


    http://www.youtube.com/watch?v=kAekQ5fzfGM

    http://www.kitchenknifeforums.com/sh...tine-Ballotine

  8. #18
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    Since I did this I have been looking at more youtube vids of people de-boning chickens, and Pepin definitely has the deal down. I've seen some that appear to be taken at cooking schools, and I can see why some chefs are not impressed with the graduates!
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  9. #19

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    This dish has got to be the signature dish of KKF. I, personally, cannot stop wanting to make more. It's like a weekly thing at my house now.

  10. #20
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    Tonight is more slices of the ballottine (my mac book spells it this way) with the wonderful gravy I made and some roasted garnet yam and sauteed kale salad. Each component tastes great, (and is less filling!) so it should work our well together.
    (I got the recipe for the yam/kale dish from my new iPad at the allrecipe site, so that is what they are good for in the kitchen!)
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

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