Soak the veal sweetbreads in cold water for about 2 hours, changing the water frequently to remove impurities—a key step for tender results.
Select a plump Muscovy duck weighing around 1.5 kg. Joint it, debone carefully to maximize meat yield, and cube into bite-sized pieces.
Melt 50 g butter in a sauté pan. Brown the duck pieces until golden, then deglaze with 1 tablespoon each of port and cognac. Add 500 ml duck stock, cover, and simmer gently for 20 minutes. Reserve with juices.
Clean porcini by peeling stems and caps, then slice. Sauté in butter until softened but not browned. Reserve.
Prepare trumpets of death by slicing lengthwise into 3-4 pieces, washing thoroughly under running water. Do the same for pink mushrooms. Boil both in salted water for 20 minutes. Drain, rinse in cold water, and chop finely. Reserve.
For scarlet tongue, peel off the red skin and dice evenly. Ensure all ingredients are uniformly sized for even cooking.
Blanch sweetbreads in boiling salted water for 5 minutes. Cool under cold water, drain, peel off membranes and fat, then cube. Reserve.
In a large sauté pan, melt remaining 75 g butter. Sauté all three mushroom varieties. Deglaze with 1 glass each of port and cognac, reducing by two-thirds. Add sweetbreads, scarlet tongue, and reserved duck with juices. Pour in remaining 500 ml stock and reduce. Stir in 250 g cream, simmering 15-20 minutes until sauce thickens smoothly. Dice raw duck liver and incorporate at the end for richness.
Serve in ramekins, garnished with finely chopped chives.
Expert Tip: For homemade duck stock, roast bones in butter, add carrots and onions, deglaze with 500 ml red wine and water. Simmer 30 minutes, skim, and strain. This elevates the dish authentically.
Joëlle's Adaptation: In my experience preparing this, I used sheep's trotters, modest chanterelles, and trumpets of death—still outstandingly delicious.
