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Stuffed seasonal vegetables

Stuffed seasonal vegetables
Imprimer la recette
Servings Prep Time
8 people 30 min
Cook Time
40 min
Servings Prep Time
8 people 30 min
Cook Time
40 min
Stuffed seasonal vegetables
Imprimer la recette
Servings Prep Time
8 people 30 min
Cook Time
40 min
Servings Prep Time
8 people 30 min
Cook Time
40 min
Ingredients
  • 200 g Marie Hot Label Rouge chicken cuts (legs or breasts)
  • 4 large tomatoes
  • 4 small courgettes
  • 4 small aubergines
  • 4 medium potatoes
  • 1 white onion
  • 100 ml white wine
  • 2 egg yolks
  • 100 g bread-crumbs
  • 100 g breadcrumbs
  • 50 ml of milk
  • butter
  • Thyme / Nutmeg
Servings: people
Ma recette
  1. 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.
  2. Hollow out all the vegetables. Season with salt and pepper, add thyme and a drizzle of olive oil.
  3. In a saucepan, prepare the stuffing by browning the chopped white onion, the crushed garlic and the pulp of 3 of the tomatoes.
  4. Add a knob of butter and a pinch of thyme. Deglaze with half of the white wine.
  5. Mix and stir in the minced chicken meat.
  6. When it is well browned, add the bread crumbs, remaining white wine, salt, pepper and nutmeg powder.
  7. Pour in the milk and add the egg yolks with a little thyme. Cook, stirring regularly for 2 to 3 minutes.
  8. Preheat your oven to 180°C (th°6). Fill each vegetable with the stuffing and sprinkle with breadcrumbs.
  9. 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.
  10. Bake for about 35 minutes.
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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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Rabbit with mustard

Rabbit with mustard
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Servings Prep Time
6 people 10 min
Cook Time
1 hour
Servings Prep Time
6 people 10 min
Cook Time
1 hour
Rabbit with mustard
Imprimer la recette
Servings Prep Time
6 people 10 min
Cook Time
1 hour
Servings Prep Time
6 people 10 min
Cook Time
1 hour
Ingredients
  • 1 rabbit cut into pieces
  • 4 tbsp Marie Hot mustard
  • 2 shallots
  • 1/2 cube of chicken stock
  • 25 ml of cream
  • 2 tablespoons oil
  • 30 g butter
  • 1/2 bunch of parsley
  • Salt
  • pepper
Servings: people
Ma recette
  1. Dilute the half cube of chicken stock in 200 ml of hot water. Peel and chop the shallots.
  2. Heat the butter and oil in a skillet and brown the rabbit pieces. Add the shallots and stir until slightly golden. Add the chicken stock, salt and pepper, half cover and simmer for 30 minutes.
  3. After this time, add the Marie Hot mustard and cream to the pan, Stir with a wooden spoon to mix well, adjust the seasoning to taste and sprinkle with chopped parsley.
  4. Continue cooking for 15 minutes and serve immediately with fresh pasta for example.
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Free range Guinea fowl supremes with apples

Free range Guinea fowl supremes with apples
Imprimer la recette
Servings Prep Time
4 people 20 min
Cook Time
30 min
Servings Prep Time
4 people 20 min
Cook Time
30 min
Free range Guinea fowl supremes with apples
Imprimer la recette
Servings Prep Time
4 people 20 min
Cook Time
30 min
Servings Prep Time
4 people 20 min
Cook Time
30 min
Ingredients
  • 4 free range Marie Hot Guinea Fowl Supremes
  • 1 tbsp olive oil
  • 50 g butter
  • 1 kg apples
  • 1 tsp pepper
  • 1 tsp mixed spices
  • 2 large onions
  • 2 tbsp acacia honey
  • 1 tsp ground ginger
Servings: people
Ma recette
  1. 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.
  2. 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.
  3. Meanwhile, peel and cut the apples into slices and cook in butter until they caramelize slightly.
  4. Arrange the guinea fowl supremes in a dish and surround with the caramelized apples. Serve hot.
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Ducks stuffed with girolle and chanterelle mushrooms

Ducks stuffed with girolle and chanterelle mushrooms
Imprimer la recette
Servings Prep Time
4 people 30 minutes
Cook Time
1h30
Servings Prep Time
4 people 30 minutes
Cook Time
1h30
Ducks stuffed with girolle and chanterelle mushrooms
Imprimer la recette
Servings Prep Time
4 people 30 minutes
Cook Time
1h30
Servings Prep Time
4 people 30 minutes
Cook Time
1h30
Ingredients
  • 1 female duck
  • 200 g chicken fillets
  • 400 ml cream (200ml for the stuffing and 200 ml for the emulsion)
  • 150 g dry bread
  • 100 ml milk
  • 1 egg
  • Salt
  • White pepper
  • Spices - black pepper, nutmeg, cloves and cinnamon
  • 8 cloves of garlic
  • 1 carrot
  • 1 onion
  • 2 shallots
  • 200 ml white wine
  • 100 g butter
  • 500 g girolles
  • 500 g chanterelles
  • 400 g porcini mushrooms
  • 400 g fresh or frozen green beans
  • 80 g dried morel mushrooms
  • Olive oil and sesame soy sauce (optional)
  • Herbs according to your taste
Servings: people
Ma recette
Preparation :
  1. 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.
  2. 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).
  3. 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".
Cooking :
  1. 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.
  2. Add the duck, brush with olive oil and bake, covered, in a hot oven (200°C).
  3. 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.
Garnish :
  1. 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 :
  1. 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.
Presentation :
  1. 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.
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Guinea Fowl with fruit

Guinea Fowl with fruit
Imprimer la recette
Servings Prep Time
6 people 20 min
Cook Time
1h20 min
Servings Prep Time
6 people 20 min
Cook Time
1h20 min
Guinea Fowl with fruit
Imprimer la recette
Servings Prep Time
6 people 20 min
Cook Time
1h20 min
Servings Prep Time
6 people 20 min
Cook Time
1h20 min
Ingredients
  • 1 guinea fowl
  • 3 apples
  • 200 g dried apricots
  • 1/2 lemon
  • 2 onions
  • 50 g butter
  • 150 ml cider
  • 1 bouquet garni
  • Nutmeg
  • Salt and pepper
Servings: people
Ma recette
  1. 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.
  2. 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.
  3. 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.
  4. After 30 minutes of cooking, turn the guinea fowl and add the apples and apricots around the bird.
  5. Cook for a further 30 minutes covered.
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