Corn-Fed Chicken from Les Landes, Stuffed with Duck Foie Gras, Morels and Black Truffle, and Greek-Style Vegetables With old Traditional Balsamic Vinegar from Modena

Name: Corn-Fed Chicken from Les Landes, Stuffed with Duck Foie Gras, Morels and Black Truffle, and Greek-Style Vegetables With old Traditional Balsamic Vinegar from Modena
Yield: Serves 7
Ingredients: 150 g carrots; 5 g pimientos d’espelette; 3 g black pepper; 8 g salt; 200 ml truffle jus; 100 ml Armagnac; Micro herbs and flowers; 1 g 8 year old balsamic; 6 g white pepper; Salt and pimientos; 12 g table salt; 600 g carrots, chopped; 100 g baby carrots; 6 tomatoes (around 350 g); 250 ml white vinegar (cider); 1 litre white wine; 100 g curry leaves; 2 g saffron; 10 g mousse of volaille; 200 g foie gras confit; 1 bayleaf; 8 g peppercorns; 1 lemon, halved; 1 bunch of parsley stalks; 8 litres water; 4 banana shallots (around 180 g); 5 cloves garlic, sliced (around 40 g); ½ bunch thyme (around 100 g); ½ bunch rosemary (around 100 g); 50 g truffle

Preparation info

Serves
7

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Chicken (Dodine)

2.2 kg cornfed chicken (750 g without the bones)
Salt and

Starter
Gluten-free

Method

Chicken (Dodine)

Singe the chicken, remove the bones starting from the back and cut in half, season with salt and pimientos d’espelette.
Stuff with the farce, add the tube of foie gras in the middle and close very carefully.
Sew with string and wrap in film, cook at 82°C and steam until it reaches 62