200gMarie Hot Label Rouge chicken cuts (legs or breasts)
4 small aubergines
4 medium potatoes
50ml of milk
Thyme / Nutmeg
Cut the chicken pieces into small cubes and chop them finely, to prepare the base of the stuffing.
Wash the vegetables. Cut the tomatoes horizontally at the top. Do the same with the courgettes, aubergines and potatoes lengthwise, to form small boats.
Hollow out all the vegetables. Season with salt and pepper, add thyme and a drizzle of olive oil.
In a saucepan, prepare the stuffing by browning the chopped white onion, the crushed garlic and the pulp of 3 of the tomatoes.
Add a knob of butter and a pinch of thyme. Deglaze with half of the white wine.
Mix and stir in the minced chicken meat.
When it is well browned, add the bread crumbs, remaining white wine, salt, pepper and nutmeg powder.
Pour in the milk and add the egg yolks with a little thyme. Cook, stirring regularly for 2 to 3 minutes.
Preheat your oven to 180°C (th°6). Fill each vegetable with the stuffing and sprinkle with breadcrumbs.
Butter a large baking dish. Pour a little water and 2 tablespoons of white wine into the bottom of the dish. Arrange the stuffed vegetables in the dish.
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).
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 :
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.
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.
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
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.
1Marie Hot corn fed spring chicken (approx 500-600g)
Salt and pepper
1sprig of thyme
1sprig of rosemary
2cloves of garlic or 1 onion
Cut 2 garlic cloves (or the onion) in half and place inside the cockerel with the thyme and rosemary. Season inside with salt and pepper.
Baste the spring chicken with olive oil, and then season the skin with salt and pepper (so that the seasoning remains on the skin).
To maximize the tenderness of the meat, place the spring chicken in a non-preheated oven, and then bring the temperature to 200° C and cook for 35- 40 minutes (7 min per 100g).
To obtain juices after cooking, baste occasionally with cold water. If the skin browns too quickly, lower the temperature.
Serve hot with sautéed potatoes.
My tips :
For a nice crispy skin: Position the spring chicken on one side and cook for 10 minutes, before turning over and cooking on the other side for a further 10 minutes. Finish cooking with the spring chicken positioned on its back, basting frequently. The hot fat poured over the skin will make it crispy.
Check for doneness: To check for doneness, insert a small sharp knife at the junction of the bone located between the drumstick and thigh fat. If the juices run clear, and not pink, the poultry is cooked.
In a bowl, mix together the olive oil, paprika, salt and pepper with the free range chicken legs. Place chicken legs on a baking sheet and cook in the oven for 30 minutes. For a crisp golden skin grill for a further 10 minutes.
Mix together the cheese, mustard, honey and milk to obtain a creamy consistency, season with salt and pepper.
Add the dried tarragon.
Present the crispy chicken legs on plates, accompanied by a portion of the cream.
Serve with roasted potatoes.
Season the guinea fowl supremes with salt and pepper, before browning in the olive oil in a hot pan.
When the meat has browned, remove from the heat, put to one side and discard the oil.
Melt the butter in the pan and gently fry the onions for 2 minutes.
Add the guinea fowl supremes, and the mixed spices, ginger and honey.
Turn the meat every 5 minutes. If there is not enough sauce, add 2 tablespoons of water.
Meanwhile, peel and cut the apples into slices and cook in butter until they caramelize slightly.
Arrange the guinea fowl supremes in a dish and surround with the caramelized apples. Serve hot.
Clean, rinse and chop the shallots, aubergine, courgettes and pepers into pieces. Cut the cockerels into 4 pieces each. In a wok, put 2 tablespoons of oil and let the cockerel pieces brown. Keep to one side.
Add another 2 tablespoon of oil and fry the copped vegetables for 3minutes over high heat, stirring occasionally so the vegetables do not stick.
Add 3 pinches of coriander and salt and stir. Add the tomatoes, chives and chopped parsley and cook another 3 minutes over a low heat.
Add the cokerel pieces, cover and cook over low heat for 15 minutes.
Ducks stuffed with girolle and chanterelle mushrooms
Imprimer la recette
Ducks stuffed with girolle and chanterelle mushrooms
Imprimer la recette
400mlcream (200ml for the stuffing and 200 ml for the emulsion)
Spices - black pepper, nutmeg, cloves and cinnamon
8cloves of garlic
400gfresh or frozen green beans
80gdried morel mushrooms
Olive oil and sesame soy sauce (optional)
Herbs according to your taste
Lightlysauté the chanterelle and girolle mushrooms separately in butter, add the chopped shallots and parsley after cooking, keep to one side for the stuffing and the garnish.
Mix the poultry meat quickly (to avoid overheating), add the dry bread softened in milk, two cloves of garlic, cream and egg, season with salt, white pepper, and 2 pinches of spices (black pepper, nutmeg, cloves and cinnamon).
Add 1/3 of the girolles and chanterelles (save the rest for the garnish). Stuff the duck making sure to sew the opening to prevent any "leakage".
Place in a pan (preferably cast iron)the carrots and onions, 4 cloves of crushed garlic, as wel as any duck trimmings (neck, wing...). Also pour in a glass of white wine.
Add the duck, brush with olive oil and bake, covered, in a hot oven (200°C).
During cooking, baste frequently, then after an hour, uncover and leave for 15 more minutes in the oven without the lid. Make sure the duck is cooked and cover with aluminium foil to let the flesh rest. Collect the juices from the duck to make the morel mushroom emulsion.
Lightly sauté the porcini mushrooms in butter, season to taste.
The 3 mushrooms can be reheated separately or served together. Cook the beans in boiling salted water until al dente, drain, and plunge into ice water.
Morel mushroom emulsion :
Rehydrate the mushrooms in warm water. Drain and roughly chop them. Sauté in the butter, season and deglaze with the degreased duck juices. Reduce, then add the cream, and reduce again. Mix a blender to make the morel emulsion (do not mix too long or it may become butter). Keep the cream frothy.
Cut the duck into 8 pieces, remove the stuffing and cut into generous slices. The green beans can be warmed or served cold with a vinaigrette (olive oil, soy sauce) and sprinkled with sesame seeds.
Melt 25g butter in a cast iron pan. Season the guinea fowl and brown for 15 minutes. Remove the guinea fowl and place the chopped onions in the pan. Brown for 3 minutes.
Put the bird in the pot and pour in 150 ml of cider. Add the bouquet garni and a pich of nutmeg. Cover and simmer over low heat for 30 minutes.
Peel the apples and cut into quarters. Cover with the lemon juice and brown them in a pan with 25g butter for a few minutes.
After 30 minutes of cooking, turn the guinea fowl and add the apples and apricots around the bird.
Cook for a further 30 minutes covered.
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