Makes about 1 kg 2 lobes foie gras, about 800 g each
15 g salt
2 g pink curing salt #1
2 g sugar
2 g white pepper
9 g Madeira
5 g brandy
Keep the foie gras in the original packaging and let sit at room temperature for 30 minutes to temper. Remove the foie from the packaging. Working with one lobe at a time, carefully push away the foie from the veins and lift the veins out of the foie. Repeat with the second lobe. Pass the deveined foie gras through a coarse-mesh tamis. Separate 1 kg of foie and place in a large mixing bowl. Reserve the rest for another use. Combine the salts, sugar, and white pepper in a spice grinder and grind to a fine powder. Season the foie with the powdered mix. Add the Madeira and brandy and mix until fully incorporated. Seal the seasoned foie gras airtight in a sous vide bag. Refrigerate overnight to marinate. Remove the marinated foie from the bag and transfer to the bowl of a stand mixer with the whisk attachment. Whip the foie on medium speed until smooth and emulsified, about 5 minutes. Immediately seal the foie airtight in a sous vide bag and reserve, refrigerated, for up to 1 week
MADEIRA JUS 15 g grapeseed oil 150 g chicken wings 1 shallot, sliced 50 g Madeira 240 g Chicken Jus 1 clove garlic, crushed 15 g sherry vinegar Salt Heat the oil in a saucepan over high heat. Add the chicken wings to the pan and sear, turning occasionally, until deeply caramelized, about 8 minutes. Remove the wings from the pan and set aside. Drain the pan of any excess fat and turn the heat to medium. Add the shallot to the pan and cook, stirring occasionally, until soft, about 5 minutes. Add the Madeira to deglaze and bring to a simmer. Reduce the wine until almost dry. Add the jus, chicken wings, and garlic and bring to a simmer. Reduce the sauce until thick enough to coat the back of a spoon. Strain the sauce through a chinois, and again through cheesecloth. Add the sherry vinegar and season with salt. Keep warm
CHANTERELLE PUREE 30 g butter ½ shallot, sliced 50 g cremini mushrooms, sliced 200 g chanterelle mushrooms, sliced 30 g dry white wine 25 g mascarpone 10 g crème fraîche Salt Heat the butter in a saucepan over medium heat until foamy but not browned. Add the shallot and cook, stirring occasionally, until soft and without any color, about 4 minutes. Add the mushrooms and cook, stirring occasionally, until the liquid released from the mushrooms is nearly evaporated, about 10 minutes. Add the wine and bring to a simmer. Reduce the wine until almost dry. Add enough water to just cover the mushrooms. Bring the water to a simmer, stir and scrape any bits from the bottom of the pan, and cook the mushrooms until tender, about 10 minutes. Drain the mushrooms through a chinois and reserve the cooking liquid. Transfer the mushrooms to a blender with a splash of the cooking liquid. Puree on high speed until smooth. Turn to low speed and add the mascarpone and crème fraîche. Continue to blend until fully emulsified and season the puree with salt. Pass the puree through a chinois and keep warm.
PICKLED CORN 45 g corn kernels 250 g White Balsamic Pickling Liquid Place the corn in a heatproof container and prepare an ice bath. Heat the pickling liquid in a saucepan over medium heat and bring to a boil. Pour the liquid over the corn to cover and immediately chill over the ice bath.
WHEAT BERRY AND CORN RAGOUT 60 g butter 32 chanterelle mushrooms Salt 180 g Cooked Wheat Berries 50 g corn kernels 65 g Chicken Stock Pickled Corn, drained Heat half of the butter in a saucepan over medium heat until foamy but not browned. Add the mushrooms and sweat, stirring occasionally, until tender, about 3 minutes. Season with salt. Add the wheat berries, corn kernels, and stock to the pan. Bring the stock to a simmer and add the remaining butter. As the butter melts and emulsifies, it will glaze the ragout evenly. Be careful not to break the emulsion as it will make the ragout greasy. Fold in the pickled corn and keep warm
TO FINISH Purslane tops 15 g foie gras fat, melted Divide the chanterelle puree among four plates. Place one chicken breast at the center of each plate. Spoon the wheat berry and corn ragout among the four plates around the chicken and on the chanterelle puree. Garnish the plate with the purslane tips. Sauce each plate with the foie Madeira jus and break the jus with the foie gras fat. Serve the chicken fricassee on the side to share.
https://privatechefcorfu.com/wp-content/uploads/2019/03/DSC_00951.jpg40006016Christoforos Koskinashttps://privatechefcorfu.com/wp-content/uploads/2019/03/Untitled-134-300x183.jpgChristoforos Koskinas2019-03-17 05:15:172019-05-17 17:20:12CHICKEN Whole Roasted with Corn, Wheat Berries, and Chanterelles
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