Corn-Fed Chicken from Les Landes, Stuffed Recipe

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The Chef Book

  • Yield: 7 Servings


Chicken (Dodine)
  • 2.2 kg cornfed chicken (750 g without the bones)
  • Salt and pimientos
  • D’espelette, to taste
  • 100 g pork meat
  • 100 g pork fat
  • 10 g mousse of volaille
  • 200 g foie gras confit
  • 150 g foie gras
  • 250 ml of chicken stock
  • 40 g morels
  • 50 g truffle
  • 100 ml Armagnac
  • 200 ml truffle jus
  • 8 g salt
  • 3 g black pepper
  • 5 g pimientos d’espelette
Mousse of Volaille and Foie Gras Au Torchon Nature
  • 1 kg chicken breast
  • 100 g cream (elle & vire)
  • This makes 1.2 kg, use 10 g for the farce.
  • 1 kg foie gras
  • 12 g table salt
  • 6 g white pepper
How to Make It
    Chicken (Dodine)
  1. Singe the chicken, remove the bones starting from the back and cut in half, season with salt and pimientos d’espelette.
  2. Stuff with the farce, add the tube of foie gras in the middle and close very carefully.
  3. Sew with string and wrap in film, cook at 82°C and steam until it reaches 62°C in the centre.
  4. Cool down and reserve in the fridge.
  5. Farce
  6. Dice the pork meat, fat and the foie gras, put all the ingredients through the mincer except the chicken stock, Armagnac, truffle and seasoning.
  7. Make four medium size cylinders from the foie gras tube.
  8. Add all the trimmings, put through the mincer and add the dry morels and mix altogether to make a farce.
  9. Mousse of Volaille
  10. Clean your chicken breast of skin bones and fat and dice, blend and add the cream and salt so that creates a mousse.
  11. foie gras torchon nature.
  12. Marinate the raw foie gras with all the spices and confit them in duck fat at 80°C until it has reached 42°C inside. Leave to cool.
  13. Greek Marinade
  14. Simmer all ingredients for an hour and leave to infuse, pass through a sieve and reserve in the fridge.
  15. Greek-Style Vegetables
  16. Poach the vegetables in boiling water and marinate them in the Greek syrup in Kilner jars, 175 g of marinade per jar.
  17. Gelatin
  18. Heat the marinade, whisk in agar agar and cook at 100°C add the gelatin until dissolved.
  19. To Serve
  20. Mix all the ingredients together then pour 45 g of the gelatin mix per plate.
  21. While this is setting add the vegetables around the outside leaving a space in the middle.
  22. Slice the dodine and add 80 g on top of the gelatin. To decorate add drops of 8 year old balsamic.

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