Ballotinie of Corn-Fed Chicken, York Ham and Foie Gras, Pickled Black Trompet Moshrooms, Sage and Shallot Brioche and Yorkshire Relish


Preparation info

  • Starter - Serves


    • Difficulty


    • Ready in

      3 hr 30

Appears in

Loose Birds & Game

Loose Birds & Game

By Andrew Pern

Published 2010

  • About



For the Ballotine

  • 1 large chicken
  • sufficient duck fat to cover the chicken
  • ½ lobe duck/goose foie gras
  • 75 g York ham lardons, finely chopped
  • 25 ml brandy
  • 25 ml sherry
  • 25 ml veal jus
  • small handful tarragon, finely chopped
  • seasoning


    To Make the Relish

    Place all of the ingredients into a saucepan. Cook on a low heat for approximately one hour. Allow to cool, then blitz in a food processor until smooth. Use as required.

    To Make the Pickled Mushrooms

    First place the vinegar, sugar, spices and bay leaf into a pan. Bring to the boil and allow to simmer for 5 minutes. Remove from the heat and add the mushrooms. Use as required.

    Preheat the oven to 220°C/gas mark 7.

    To Make the Brioche

    First crumble the yeast into the milk and stir until dissolved. Add the salt, flour and the 3 eggs and combine together. Knead the mixture until the mix is smooth and elastic. In a separate bowl, beat together the butter and sugar until very soft.

    Add this mixture to the dough a little at a time making sure each addition is thoroughly mixed in before adding the next. When combined, add the shallots and sage, then continue to beat for a further 15 minutes, until the dough has become smooth and shiny. Cover the bowl with a damp cloth and leave in a warm place (approximately 24°C) for about 2 hours. The dough should have risen and doubled in size. Knead the dough, turning it over quickly around three times. Cover again and refrigerate for several hours.

    On a lightly floured surface, shape the dough into a large ball. Place into a greased and floured loaf tin. Glaze the top of the brioche with the egg yolk and milk glaze, brushing from the outside towards the centre. Retain the remaining glaze for a second application.

    Leave to rise in a warm draught-free place for approximately one hour until the dough has almost doubled in size. Glaze the top of the brioche again and bake for around 40 minutes. Turn out of the tin immediately on removing from the oven.

    Reduce the oven temperature to 120°C/gas mark 1

    To Make the Ballotine

    First split the chicken into breasts and legs, retaining the remainder of the carcase for stock-making purposes. Place the breasts and legs in a deep oven tray and cover with the confit duck fat. Cover and place in the oven. After approximately 40 minutes, the breasts will be cooked. Remove these and return the legs to the oven for another hour, or so, until tender. Remove from the oven and set aside.

    Next take the foie gras lobe and place in a deep oven tray with the brandy, sherry, jus and York ham. Place the tray in the oven for 5 to 10 minutes to render the fat from the foie gras. Allow to cool slightly and remove the veins from the centre with your fingers. Return the foie gras to the oven tray and leave to cool slightly.

    Once the chicken legs are cool enough to handle, pick off all of the meat into bite-sized pieces and cut the chicken breasts and the foie gras into thin slices. Combine all of the meats together, add the York ham lardons and mix a little of the confit fat through it so as to bind the meats together. Season and add a little chopped tarragon.

    Lay out three layers of cling film on top of each other and place the meat mixture evenly in a line along the nearest edge to you. Use the cling film to form the mixture into a firm ‘sausage’, approximately 2.5 cm diameter. Tie at both ends and lay in a tray of iced water to cool the mixture without flattening the shape. When ready to use, slice with a serrated knife, serving 2 slices per portion, each about 1 cm thick. Dot some Yorkshire relish around and add a few pickled trumpet mushrooms. Serve with the brioche.