Garde Manger - Smoked Duck, Terrines and Boning Technique

There are so many things going on in the kitchen that I've lost track of all the various recipes we are working on. Meat is brining, duck is smoking, terrines are baking, sausages are poaching. We are all running around like the queen of England is coming for a visit.

These duck breast had the full spa treatment. First they were brined, then deep fried and
finally popped into the smoker to finish them off.









We poached our sausages, being careful of the proper poaching temperature, and tried not to get them mixed up. Andrew was all over this.
Just when we thought we were getting close to finishing, Chef gathered us up and gave us a demo on another butchering technique. Skinning and boning a chicken. We were allotted just one to do and told to get the skin off in one piece! It should have only four holes in it. Two where the wings were and two where the legs were. No more.















The skin was going to wrap our
Chicken Galantine that would would make tomorrow. I got the skin off just fine and boned out the poor naked bird. The skin reminded me of a little tuxedo with tails


Goodnight.