1 recipe of tart crust
2 kg cooked, boned, and diced duck breast
0.5 kg ground chicken
0.5 kg fresh celery without the skin
0.5 kg crispy bacon, diced
2 cups orange juice
0.25 cup brandy
1 tablespoon salt
1 tablespoon grated orange zest
to taste black pepper
0.5 teaspoon ground ginger in syrup
Cobertura: 0.5 cup water
1 1/2 tablespoons flavorless gelatin
0.5 teaspoon salt
0.5 orange, cut into slices
1 recipe of tart crust
2 kg cooked, boned, and diced duck breast
0.5 kg ground chicken
0.5 kg fresh celery without the skin
0.5 kg crispy bacon, diced
2 cups orange juice
0.25 cup brandy
1 tablespoon salt
1 tablespoon grated orange zest
to taste black pepper
0.5 teaspoon ground ginger in syrup
Cobertura: 0.5 cup water
1 1/2 tablespoons flavorless gelatin
0.5 teaspoon salt
0.5 orange, cut into slices
Prepare the tart crust and roll it out
For a cake pan of capacity 8 cups of liquid, line the bottom and sides
Roll out the remaining dough
Cut into strips and make ruffles
Place around the cake pan
Refrigerate
Bake in a moderate oven for 3 hours
If the crust browns too much, cover it with aluminum foil
Remove from the oven and let cool completely
For the topping: Pour 1 1/2 cups orange juice and water into a saucepan
Sprinkle gelatin and salt over the water
Allow to soften for 2 minutes
Dissolve over medium heat
Refrigerate for 1 hour or until it has the consistency of egg whites without whisking
Slice the orange slices in half and arrange on top
Pour the topping over
Refrigerate until firm.
