For info-chalon.com, chef Jérôme Brochot gives us a recipe for your New Year’s Eve
The pleasure that melts in your mouth… A small recipe for top quality guinea fowl stuffed with truffles reserved for info-chalon.com readers.
Jérôme Brochot remains over time one of the best kitchens in Bourgogne-Franche Comté, and we want proof of this pleasure in the mouth. For this occasion, info-chalon.com visited its kitchens in Montceau-les-Mines, and it is always mouth-watering. An explosion of flavors and desserts that we invite you to reproduce. Aware that this recipe is not necessarily open to all budgets, Jérôme Brochot suggested that our readers adapt the recipe with a number of variations.
So, the first step of this pleasure, the creation of the filling, which should be made the day before. Take 125g filling + 75g liquid cream 35% fat + egg white + salt + pepper. You mix everything… and phew!
Allow 20 g of foie gras on top of the guinea fowl or chicken.
Useful precision, you can replace the guinea fowl with chicken, but the taste in the mouth will be completely different, it is noticeable in the corner of the head.
You can replace the truffles with mushrooms. You can also replace foie gras with chicken livers.
For your cooking base? Cut the drumsticks into ends, mix everything in a little olive oil with shallots, carrots, leeks and onions. Deglaze everything with Crémant de Bourgogne or Aligoté, before adding water, adding the bouquet garni and let it reduce for 45 to 50 minutes.
Let’s go to the tops – Degrease them and put the first layer of stuffing on which you will gently lay the foie gras. A new layer of stuffing will cover everything. The truffles will be covered before the agilette closes everything. Wrap everything in transparent foil, tie the ends and tie everything together. For the first cooking, immerse everything in boiling water for 20′.
The second cooking will be done simply in the pan, just before serving. Sprinkle the top of the guinea fowl with your sauce… and serve! You’ll thank us later and above all, good taste!
Laurent Guillaume
