Master Butcher Marco from 4 Seasons Baltimore demonstrates the duck galantine, a very difficult dish even for master chefs. He always turns the duck on its stomach and starts very slow, cutting along the backbone, not breaking the skin, then carefully peels the top layer off before slowly cutting the second layer. The key is focus-no mistakes can be made! He carefully scrapes the rest off of the bone before separating the breast and wishbone, then cuts out the remaining bones and scrapes all meat off of them. Lastly, Marco puts stuffing in the middle of the meat, sows it up, then poaches the galantine at 162 degrees for 45 minutes. Bravo Chef!
6 сен 2024
