Roasted Hen Stuffed With Foie Gras Butter And Black Truffles Food

ROASTED HEN STUFFED WITH FOIE-GRAS BUTTER AND BLACK TRUFFLES

Steps:

• Place 6 tablespoons of the butter and the foie-gras terrine in a food processor and process until smooth. Take out 1/2 cup of the butter and refrigerate the rest. Remove the hen's wishbone by lifting the skin around the neck, locating the bone and scraping away the meat with a small knife. Detach the bone from the wing joint and pull away. Using your fingers, separate the skin from the meat over the breast and legs.
• Fill a tipless pastry bag with 1/2 cup of butter. Slip the bag under the skin and pipe in butter over the legs and breast. With your fingers on the skin, press the butter evenly over the meat. Freeze for 10 minutes.
• Slice 1 1/2 ounces of the truffles and chop the rest. Slip the sliced truffles under the chicken skin, covering the butter. Season the cavity with salt and pepper. Tie the legs together and refrigerate 2 hours.
• Preheat the oven to 450 degrees. Place the hen in a roasting pan and season the skin with salt and pepper. Melt 1/2 cup of butter and brush generously over the skin. Roast 30 minutes, basting with the melted butter. Lower the temperature to 375 degrees and baste until the hen is cooked, about 45 minutes.
• Boil a large pot of water and cook the pasta until al dente. Drain and toss with 2 tablespoons of butter, the chopped truffles and salt and pepper to taste. Remove the hen from the pan and let sit for 15 minutes. Meanwhile, degrease the pan juices. Place over medium heat, add the demi-glace and simmer 1 minute. Turn heat to low and whisk in the remaining foie-gras butter.Season with pepper and salt if needed. Carve the hen.
• To serve, divide the pasta among 4 plates. Surround with the sauce and top with slices of the hen. Serve.

BUTTER BRAISED GIANNONE CHICKEN WITH SUMMER TRUFFLES AND FOIE GRAS

Steps:

• Preheat the oven to 250 degrees F.
• Prepare chicken by cutting off the legs, neck, and wings. Remove skin from legs and de-bone both legs; reserve skin. Take the skin and roll it out until flat. Place between 2 silpat mats or greased parchment paper and bake with weighted iron until crisp and golden. Reserve both crisp skin and chicken for later. Leave oven at 250 degrees F.
• Beurre blanc: Melt 2 tablespoons butter in a medium saucepan over medium heat. Add shallots and cook until translucent and softened. Deglaze the pan with wine. Add cream and then slowly emulsify the remaining butter into the liquid until creamy and emulsified. Remove from the heat.
• Season the reserved chicken breasts with salt and pepper and then place breasts, wing side down, in a rondeau. Pour beurre blanc over the breasts and add thyme, lemon verbena, and cardamom. Make sure the chicken has enough room to "swim" in the butter and is completely covered. Cover chicken with a round cut from parchment paper. Poach in the oven at 250 degrees F until fully cooked through and tender. Make sure butter does not exceed 140 degrees F.
• Roulade: Remove any tendons and sinew from the legs and lightly flatten the leg meat. Season the legs with salt and pepper and fill with a 4-ounce piece of foie gras that has been cut into a long rectangle. Repeat this step for the other leg. Roll the leg around the foie gras and let it rest on the fold. Soak the caul fat in salted water for 30 minutes.
• Unwrap the caul fat and lay it out to dry. Cut a square out of the caul fat about the same size as the length of the roulade. Allow enough fat to cover the roulade completely. Using butchers' twine, tie up the roulade, allowing at least an inch in between each tie and making sure you do not tie the roulade too tight.
• Preheat the oven to 350 degrees F.
• Place the roulades in a large, hot, oven-safe skillet. Sear over high heat until evenly browned. Transfer skillet to the oven and roast until the internal temperature reaches 160 degrees F. Remove from the heat and let rest.
• Garnish: Blanch the leeks and asparagus in boiling, salted water. Glaze with butter, thyme, and minced shallots. Season with sea salt and pepper.
• Arrange the leeks on 1 side of the plate diagonally from a pile of the asparagus. Place a slice of the poached chicken breast on top of the asparagus. Place a slice of the chicken roulade on top of the baby leeks. Garnish the plate with summer truffle slices, and a pluche of fine herbs. Finish with Fleur de Sel and crisp chicken skin.
• Sauce: Reduce your chicken jus until it reaches the desired flavor. Adjust the flavor with 50 percent red wine reduction, percent Port wine reduction, and a little foie gras fat. Drizzle sauce over chicken and serve.

BLACK TRUFFLE OF FOIE GRAS

Steps:

• Simmer the star anise in the chicken broth for 10 minutes. Remove the anise and add the gelatin and fresh pepper to the warm broth. Add salt if needed. Pour the gelee into a shallow dish and let it chill until firm in the refrigerator.
• Divide the foie gras into 4 equal pieces, and using your hands, roll each into a round ball Then roll each ball in the chopped truffles until evenly coated. Chill until firm.
• To serve: Chop the firm gelatin into small cubes and divide onto 4 plates. Place a 'truffle' in the center of each plate, and garnish with dried celery leaves. Serve with toasted sourdough bread.
• Simmer the star anise in the chicken broth for 10 minutes. Remove the anise and add the gelatin and fresh pepper to the warm broth. Add salt if needed. Pour the gelee into a shallow dish and let it chill until firm in the refrigerator.
• Divide the foie gras into 4 equal pieces, and using your hands, roll each into a round ball Then roll each ball in the chopped truffles until evenly coated. Chill until firm.
• To serve: Chop the firm gelatin into small cubes and divide onto 4 plates. Place a 'truffle' in the center of each plate, and garnish with dried celery leaves. Serve with toasted sourdough bread.

ROAST QUAIL STUFFED WITH FOIE GRAS

Steps:

• Preheat oven to 350 degrees F. Season quail, stuff with foie gras and wrap with bacon. In oven proof saute pan heat 2 tablespoons of the butter over moderate heat until hot. Add quail and cook until golden on all sides. Transfer to oven and roast 15 minutes. Transfer quail to a serving dish.
• Discard all but 2 tablespoons fat from pan. Add shallot and cook, stirring, 1 minute. Deglaze pan with Armagnac, scraping up brown bits clinging to bottom of pan. Add veal stock and reduce to 1 cup. Add enough arrowroot to lightly thicken sauce. Whisk in remaining butter.
• Pour juices from platter containing quail into sauce and stir to combine. Coat quail with sauce and garnish with chervil.
• Recommended Wine: 1983 Gevrey-Chambertin, Clos Prieur, Domaine Rene Le clerc

HERB-STUFFED ROASTED CORNISH HENS

Steps:

• Preheat oven to 375°. Gently lift skin from hen breasts and place sage leaves under skin. Place lemon wedges and a third of the onions in the cavities. Tuck wings under hens; tie legs together. Place in a small greased roasting pan. , Combine butter, oil, lemon juice and garlic; spoon half of mixture over hens. Sprinkle with salt and pepper., Bake 30 minutes. Add potatoes and remaining onions to pan. Brush hens with remaining butter mixture. Bake until a thermometer inserted in thickest part of thigh reads 170°-175° and potatoes are tender, 40-45 minutes longer., Remove hens to a serving platter. Stir potatoes and onions to coat with pan drippings. Serve with hens.