Tag Archive for: foie gras

Serves 4

1 Chicken Whole Roasted with Black Truffle Brioche Stuffing

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.