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Spit-Roasted Mallard with Truffled Ceps Roasted in Smoked Bacon Recipe
Spit-Roasted Mallard with Truffled Ceps Roasted in Smoked Bacon
Philippe Gauvreau
Philippe Gauvreau
Difficulty: Easy
Chef's Note

To dress a game or poultry bird refers to the various chronological steps in its preparation: drawing, singeing, trimming and eviscerating.

To tie up with kitchen string.

For 4 servings

- 2 mallard ducks
- 2 large potatoes
- 8 large ceps (porcini)
- 150 g (5 oz.) smoked bacon
- 40 g (1 1/2 oz.) fresh truffles
- 20 g (4 tsp.) butter
- Garlic and thyme as needed
- Hazelnut oil as needed

- 200 ml (3/4 cup) duck stock
- 30 g (1 oz.) butter
- 1 shallot
- garlic as needed
- thyme as needed


  1. Dress* and truss** the birds.
  2. Roast them on a spit for 14 minutes at very high heat.
  3. Remove the breasts and set aside.
  4. Finish cooking the legs in a 180° C (350° F) oven.
  5. Remove the fat from the legs.
  6. Roll the legs and breasts in the sauce.
  7. Roll in foamy butter and plate immediately.


  1. Peel and wash the potatoes; slice into 1 cm (3/8") thick slices and cut the slices with a 30 mm (1 1/4") cookie cutter to form 8 pieces.
  2. Generously butter a sauté pan and arrange the potatoes in it; Add water just to cover.
  3. Cook until the water has completely evaporated.
  4. Brown the slices lightly and remove from the pan.


  1. Brush the ceps; split the stem in half lengthwise.
  2. Prepare the truffle butter: chop the truffles and combine them with the butter.
  3. Fill each cep stem with truffle butter; wrap in smoked bacon.
  4. Roast the ceps in a cast iron cocotte for 12 minutes in the oven.

Finishing and serving

  1. Sweat the minced shallot in butter. Add the duck stock and spices. Reduce by half.
  2. Drizzle a line of sauce on each plate.
  3. Place half a duck on top.
  4. Garnish with 2 ceps alternated with 2 potato slices.
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