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Grandma’s Label Rouge Capon

Grandma’s Label Rouge Capon
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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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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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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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Roasted Label Rouge chicken with garlic

Roasted Label Rouge chicken with garlic
Imprimer la recette
Servings Prep Time
4 people 15 minutes
Cook Time
1h15 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
1h15 minutes
Roasted Label Rouge chicken with garlic
Imprimer la recette
Servings Prep Time
4 people 15 minutes
Cook Time
1h15 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
1h15 minutes
Ingredients
  • 1 Marie Hot chicken
  • 10 cloves of garlic
  • 6 shallots
  • 1 tsp mixed herbs
  • 1 tsp Espelette pepper
  • 1 tbsp olive oil
  • 1 spring of thyme
  • Salt; pepper
Servings: people
Ma recette
  1. Peel the garlic cloves and the shallots. In a bowl, prepare a mixture of olive oil, sea salt, pepper, mixed herbs and Espelette pepper.
  2. Rub the whole chicken with this mixture inside and out. Place the thyme inside the chicken.
  3. Oil the oven dish and place the shallots, garlic and chicken. Bake for about 1h15 minutes (20 minutes per 500g) at 180°C (gas mark 6).
  4. Turn the chicken several times during cooking. Accompany with fried potatoes.
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