[usr 5]
Put the sweetbreads to disgorge in cold water for about 2 hours, changing the water often.
Take a beautiful Muscovy duck weighing about 1,500 kg, cut it up then debone each piece, recovering as much meat as possible and cut it into small pieces.
Put 50 g of butter in a sauté pan, brown the small pieces of duck meat in it and as soon as they are golden brown, deglaze with 1 spoonful of port and 1 of cognac. Moisten with 1/2 liter of stock duck and cook over low heat for 20 minutes. Book.
Peel the stems and heads of the ceps, cut into small pieces, fry in butter. Once well melted (make sure they are not burnt). reserve.
Carefully peel the trumpets of death by cutting them lengthwise into 3 or 4 pieces and wash them well under running water. For the pink mushrooms, do the same and cook them in salted water for 20 minutes, as well as the trumpets of death. Drain trumpets and rosés, rinse them in cold water, cut them into small pieces. Book.
For the scarlet tongue, remove the red peel that covers it and cut into small pieces. All the ingredients used for this stew must be cut into pieces of equal size.
Blanch your sweetbreads in salted water, boil for 5 minutes, then rinse in cold water and drain. Remove all the skins and fatty parts and cut into pieces. Book.
In a large sauté pan, put 50 g of butter. Fry the three kinds of mushrooms, deglaze with 1 glass of port and 1 glass of cognac, let reduce by 2/3, add the sweetbreads, the scarlet tongue and the duck with its cooking juices. Moisten with duck stock (1/2 litre) and let reduce. Add the 250 g of fresh cream, cook and reduce for another 15 to 20 minutes. The sauce should be smooth enough (if it wasn't smooth enough, let it cook longer). Dice the raw duck foie gras and add it to the cooking.
Ladle the stew into ramekins and sprinkle with chopped chives.
My advice:To make the duck stock, keep all the bones and brown them in butter, then wet, add carrots and onions, rewet with 1/2 liter of red wine and as much water. Cook for 30 minutes, skim and strain.
Joëlle's point of view:For the realization of this recipe, I only found sheep's feet, modest chanterelles and trumpets of death. It was, however, very good.
