Label Anglais Special Reserve Chicken with Pistachio and Morel Farce, Carrot and Foie Gras Purée, Braised Potato, Buttered Swiss Chard with Pickled Red Onion, Madeira Jus

Name: Label Anglais Special Reserve Chicken with Pistachio and Morel Farce, Carrot and Foie Gras Purée, Braised Potato, Buttered Swiss Chard with Pickled Red Onion, Madeira Jus
Yield: Serves 2
Ingredients: 1 litre chicken stock; 2 each fondant potato; 75 g unsalted butter; 30 g finely chopped shallots; 120 g peeled carrots; Maldon salt and ground white pepper; Milk; 150 ml pickling liquid for red onions (white wine vinegar, sugar, pepper corns, star anise to taste); 75 ml Madeira; Ground nutmeg to taste; 250 g picked baby Swiss chard; 75 g finely sliced red onion; Chicken skin removed whole from the suprêmes; 20 g chopped and blanched pistachio nuts; 40 g diced pancetta, poached and drained; 20 g diced Morel mushrooms; 50 ml sunflower oil; 120 g chicken mousseline

Preparation info

Serves
2

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

2 skinless and wingless Label Anglais Special Reserve suprêmes
Chicken skin removed whole from the suprêmes
50 ml sunflower oil

Starter
Gluten-free

Method

On a clean chopping board, using a knife at 90°C to the skin, scrape as much fat from the inside of the skin as you can, taking care not to rip or cut the skin, lay each skin carefully onto silicone paper so they do not overlap.
Liberally salt the skins on the inside of each one with fine sea salt grains, layer up the papers to save a little refri