I'm always veganizing recipes that I love...so...I'm working my way
through all of the amazing recipes in Julia Child's
Mastering the Art of French Cooking...
...making a Vegan Version of each one...... sometimes successfully - sometimes not...Recipe Count 314/524 (from Julie's count)...but really 658

Thursday, December 28, 2017

VEGAN PÂTÉ DE CANARD EN CROÛTE

[Vegan Boned Stuffed Duck Baked in a Pastry Crust]

...for our Christmas Eve dinner...we had the spectacular Canard en Croute...which is technically supposed to be served cold...but we are such rebels that we had ours warm...
...I began by making some flax seed goo for the eggs...
...then I got out some AP flour and my Vegan Butter...Julia says to use part vegetable shortening and part butter...but I went with all butter...
...blended that together with a pastry fork...
...added my flax seed goo eggs...
...and ice cold water...
...and made the pate...
...I love that you can still see little bits of vegan butter in the dough...
...wrapped and in the fridge to rest for a bit...
...then Julia gives lengthy and horrific instructions for boning the duck...vegan duck comes out of the can without any bones...
...then get the pate out of the fridge...and lightly flour your surface...
...roll out the crust...
...add the 'boned' vegan duck...
...and layer the VEGAN FARCE POUR PÂTÉS, TERRINES, ET GALANTINES [Vegan Pork and Veal Stuffing] on top...
...gather the crust up...I just overlapped mine...
...and turned it over for the decoration...but Julia cuts another piece of crust for the top and then decorates that...
...I didn't have a pretty little fluted cutter like Julia has...but I got the center piece out of my donut cutter as it's about the right size...
...and cut a bunch of little circles for decoration...
...then I took a knife and made the little fan imprints on each one...
...and stuck them all around the top of the crust...
...made a vent hole in the middle of the top...
....and wrapped a small piece of parchment around a skewer to keep the vent open...
...and popped that little funnel into the hole...
...then decorated around that with some more little fan circles...
...and it was ready for the oven...
...baked for about 2 hours...the seitan stuffing has to get done...
...it turned out so pretty and perfect...

Substitutions:

Homemade Vegan Butter
Flax seed goo for the eggs
Vegan Duck
VEGAN FARCE POUR PÂTÉS, TERRINES, ET GALANTINES [Vegan Pork and Veal Stuffing]

Recipe here: Scribd and then search for Mastering the Art of French Cooking (pp. 571 - 576)

...go to Scribd and search for the book...it shows up under documents...and once you open that file you should be able to search for the page number listed in the recipe...

1 comment:

  1. I always admire your efforts and step by step pictures. I hope you and your family had a good Christmas. Wishing you and your family a Happy New Year. And thank you so much for your support for my blog over the years.

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