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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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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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