Festive recipes

Master Poulterer’s Label Rouge Capon

Master Poulterer’s Label Rouge Capon
Imprimer la recette
Servings Prep Time
6 people 20 min
Cook Time
1h30
Servings Prep Time
6 people 20 min
Cook Time
1h30
Master Poulterer’s Label Rouge Capon
Imprimer la recette
Servings Prep Time
6 people 20 min
Cook Time
1h30
Servings Prep Time
6 people 20 min
Cook Time
1h30
Ingredients
Capon :
  • 1 Label Rouge Capon
  • 50 cl port (or Floc de Gascogne)
  • Salt and pepper
Stuffing :
  • 50 g wild rice
  • 1/2 L chicken stock
  • 25 g raisins (of currents)
  • 100 g capon liver
  • 150 g button mushrooms
  • 1 small box of truffles peelings
  • 1 small truffle or black trumpet mushrooms
Servings: people
Ma recette
  1. Prepare the stuffing. Cook the rice in the chicken stock. Mix the capon livers and button mushrooms.
  2. Add the cooked rice and raisins. Add the truffle peelings and the small truffle or black trumpet mushrooms finely chopped. Add salt and pepper to taste.
  3. Fill the inside of the poultry with stuffing. Truss the capon. Prick the skin of the capon thighs. Season with salt and pepper. Bake in a hot oven 200 ° C (gas mark 6/7) for 15 minutes, then lower the temperature to 150 ° C (gas mark 5) and bake for about 1 hour.
  4. Do not add fat, as the capon will exude enough. Baste during cooking. Degrease and deglaze the juice with a little water and port before serving.
  5. Serve the capon with vegetables sautéed in the capon juices.
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Grandma’s Label Rouge Capon

Grandma’s Label Rouge Capon
Imprimer la recette
Servings Prep Time
6 people 20 min
Cook Time
2 hours
Servings Prep Time
6 people 20 min
Cook Time
2 hours
Grandma’s Label Rouge Capon
Imprimer la recette
Servings Prep Time
6 people 20 min
Cook Time
2 hours
Servings Prep Time
6 people 20 min
Cook Time
2 hours
Ingredients
  • 1 Label Rouge Capon
  • 200 g button mushrooms
  • 1 Cep or Porcini mushroom
  • 200 g fresh pork
  • 150 g lean bacon
  • 200 g veal fillets
  • 2 dozen pitted green olives
  • 3 shallots
  • 2 cloves of garlic
  • 2 carrots
  • 10 onions
  • 1 bunch of parsley
  • 1 lemon
  • 1 glass of Amargnac
  • Nutmeg
  • Duck fat
  • Salt and pepper
Servings: people
Ma recette
  1. Peel the mushrooms and leave them whole. Cook with a glass of water, a little butter and lemon juice. Keep the cooking juices to one side.
  2. Prepare a stuffing by chopping the fresh pork, veal fillets, green olives, shallots, garlic, sprig of parsley, salt, pepper, a little nutmeg.
  3. Bind with the two whole eggs. Flavour with the Armagnac. Add the button mushrooms and sliced cep or porcini mushroom. ​​Form a ball, stuff the pullet, and sew up the opening. Put the duck fat in a pan to melt. Add the small onions, quartered carrots, bacon and finally the pullet. Fry slowly.
  4. When the pullet is well browned on all sides, moisten with the cooking juices from the mushrooms.
  5. Cover the pan and allow to cook gently, turning occasionally, for about 1 hour and 40 minutes.
  6. To check if the pullet is done, prick the thigh, the juices should be translucent, otherwise extend the cooking time for a few minutes.
  7. Serve hot with the pan juices, potatoes and some fried porcini mushrooms.
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Label Rouge Christmas turkey stuffed with foie gras

Label Rouge Christmas turkey stuffed with foie gras
Imprimer la recette
Servings Prep Time
8 people 30 min
Cook Time
1h30
Servings Prep Time
8 people 30 min
Cook Time
1h30
Label Rouge Christmas turkey stuffed with foie gras
Imprimer la recette
Servings Prep Time
8 people 30 min
Cook Time
1h30
Servings Prep Time
8 people 30 min
Cook Time
1h30
Ingredients
Ingrédients
  • 1 large Label Rouge turkey
  • 400 g of foie gras
  • 2 chicken stock cubes
  • 200 g sausage meat
  • 100 g fresh mushrooms
  • 1 large shallot
  • 3 ml Armagnac
  • butter
For the cream :
  • 200 ml cream
  • 50 g foie gras
Servings: people
Ma recette
  1. Chop the shallot and cook in a little butter, add the sliced ​​mushrooms. Cook for 5-6 minutes while stirring, then remove from heat. Take the foie gras and cut 2 large slices, put them to one side. Mix the rest of the foie gras in a food processor with sausage meat, mushrooms and shallots, add salt and pepper. The stuffing is ready.
  2. Take the turkey and with a sharp knife carefully lift the skin over each of the 2 breasts. Put the two slices of foie gras between the flesh and the skin. Fill the turkey with stuffing and sew. Preheat your oven to 200 ° C.
  3. Take a large pot, fill it half full with water. Add the chicken stock cubes, bring to boil then poach the turkey for 30 minutes (or less, depending on its size). Place the turkey in a large oven proof dish, add salt and pepper. Cook for 1h30 to 2h depending on the size of the bird, not forgetting to baste with the Armagnac so that the meat does not dry out.
For the cream :
  1. With a ladle, remove about 2 to 3 ladles of dripping from the turkey dish.
  2. Put the juice in a saucepan and let it reduce by half over a high heat. Lower the heat to simmer. Whisk in 200 ml of cream. Cut 50 g of fresh foie gras into small dice. Once the cream is hot, add the diced foie gras, while still whisking. Cook 3 to 5 minutes, remove from heat and serve with the turkey.
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Roasted Label Rouge pullet with white wine

Roasted Label Rouge pullet with white wine
Imprimer la recette
Servings Prep Time
6 people 20 min
Cook Time
1h20
Servings Prep Time
6 people 20 min
Cook Time
1h20
Roasted Label Rouge pullet with white wine
Imprimer la recette
Servings Prep Time
6 people 20 min
Cook Time
1h20
Servings Prep Time
6 people 20 min
Cook Time
1h20
Ingredients
  • 1 large Label Rouge pullet
  • 3 apples
  • 35 g butter
  • 1 bottle of dry white wine
  • 3 heaped tablespoons flour
  • Salt
  • pepper
  • Water
Servings: people
Ma recette
  1. Melt 25 g butter in a pan. Place the pullet in the pan and let it brown well on all sides.
  2. Add the flour to the pan and cover the pullet on all sides. Add salt and pepper, then pour the white wine into the pan. Fill with water just to cover the pullet, do not drown it.
  3. Cook covered for about 1 hour over medium heat, stirring occasionally. The pullet is ready when the sauce is creamy without being too thick.
  4. In a frying pan, melt the remaining 10g of butter and brown the apple quarters.
  5. Serve the pullet hot, surrounded by the apples, covered with white wine sauce.
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Tapas of Floc and honey lacquered quail

Tapas of Floc and honey lacquered quail
Imprimer la recette
Servings Prep Time
4 people 10 min
Cook Time
5 min
Servings Prep Time
4 people 10 min
Cook Time
5 min
Tapas of Floc and honey lacquered quail
Imprimer la recette
Servings Prep Time
4 people 10 min
Cook Time
5 min
Servings Prep Time
4 people 10 min
Cook Time
5 min
Ingredients
  • 6 Marie Hot quail breasts or legs
  • 100 g acacia honey
  • 15 cl balsamic vinagar
  • 20 cl red Floc de Gascogne
  • Pine nuts or sesame seeds
Servings: people
Ma recette
  1. On the plancha, cook the pieces of quail seasoned with salt and pepper. Put to one side.
  2. Heat the honey, and when it changes colour, add the balsamic vinegar. Bring to the boil and then deglaze with the red Floc de Gascogne. When the caramel thickens, coat the pieces of quail in the sauce and sprinkle with sesame seeds or pine nuts.
  3. Serve warm.
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Sautéed Landes Foie gras

Sautéed Landes Foie gras
Imprimer la recette
Servings Prep Time
4 people 10 min
Cook Time
30 min
Servings Prep Time
4 people 10 min
Cook Time
30 min
Sautéed Landes Foie gras
Imprimer la recette
Servings Prep Time
4 people 10 min
Cook Time
30 min
Servings Prep Time
4 people 10 min
Cook Time
30 min
Ingredients
Ingrédients :
  • 240 g foir gras
  • 300 ml black grape juice
  • 100 g sugar
  • 250 g grapes
  • Salt
  • pepper
For the cream :
  • 100 g cream
  • 3 cloves of garlic
  • salt and white pepper
For the decoration :
  • 2 slices of brioche
  • 1/4 bunch chervil
  • 1/4 bunch of parsley
  • 1/4 bunch of rocket
  • 15 g of walnut oil
  • 5 g of red wine vinegar
  • 1 shallot
Servings: people
Ma recette
Preparation
  1. GRAPE JUICE SYRUP AND FOIE GRAS Pour the grape juice into a saucepan, add the sugar, bring to the boil, add ten fresh grapes and let reduce to a creamy consistency. Sieve and then keep warm in a bain-marie. Add the rest of the grapes (preferably peeled).
  2. Cut 1.5 cm slices of foie gras, cover with flour and sauté dry (without fat) in a very hot pan. Season with salt and pepper, turning quickly after browning. Remove from the heat quickly to avoid too much fat melting. Brush the top of the foie gras with the reduced syrup.
Garlic cream :
  1. Peel and blanch the garlic: dip into a pan of boiling water, boil for 2 minutes, drain and repeat the operation a second time. Season.
  2. Bring the cream to the boil in a saucepan, add the seasoned garlic and cook for 5 minutes, whip until there is a lot of foam on the surface. Whip just before serving.
Support :
  1. Finely chop the shallot, mix ¼ vinegar with ¾ of walnut oil, season and add the shallot. Mix together chervil, parsley and rocket leaves. Season with the vinaigrette. Toast slices of brioche bread in the toaster, cut in half lengthwise
Dressage
  1. Pour syrup and grapes on the bottom of the plate, place the slice of foie gras on the sauce. Add drops of garlic cream foam around the plate. Place the herb salad harmoniously on the plate, along with a slice of brioche bread and serve.
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