In Royan Atlantique, the Chefs are committed to enhancing the local productsWorking with fresh, seasonal ingredients is the essence of generous and flavorful cuisine. So, to celebrate the arrival of spring, we called on the Chef of the Hôtel de la Plage restaurant, Nicolas Ballot, to offer us a gourmet recipe. He chose a farm-raised chicken with foie gras and Pineau des Charentes.
The secrets of preparing farm-raised chicken with foie gras and Pineau
Ingredients (for 4 people)
Preparation: 1 hour
Cooking time: 2 hours 45 minutes
- 1 farm chicken of 1 kg – Domaine Saint-Martin
- 1/2 free-range chicken breast – Domaine Saint-Martin
- 2 50g duck foie gras escalopes – Domaine Saint-Martin
- 1 egg white
- 12 cl liquid full cream
- 60 g sweet butter
- 25 cl of red Pineau des Charentes
- 5 cl white wine
- 1 carrot
- 1 brown onion
- olive oil
- thyme, bay leaf
- salt and pepper
1. Preparation of the poultry juice with Pineau
First, completely debone the chicken by cutting along the carcass with your knife.
Keep the chicken cool
Prepare the aromatic garnish (chopped carrot and yellow onion, thyme, bay leaf) and brown it with the carcass
Then, moisten with white wine and top up with water.
Simmer for 2 hours, then strain the juice through a sieve.
Finally, reduce the poultry juice and Pineau by half
2. Preparation of the chicken ballotine
First prepare the stuffing by mixing the skinless chicken breast with the egg white.
Add the cream, salt, and pepper, then blend again until smooth. Set aside.
On two layers of plastic wrap, place the boneless chicken skin side down.
Season and spread the stuffing evenly
Place the foie gras escalopes lengthwise and season them.
Roll everything into a sausage shape
To finish, tighten well and close each end with a knot
3. Cooking
Cook in a bain-marie in the oven at 100°C for approximately 45 minutes
Using a probe, check the core temperature at the end of cooking, which should be 64°C
Finally, after cooking, remove the ballotine from its film and keep it warm.
4. Dressing of chicken with foie gras accompanied by Pineau des Charentes
Heat the poultry juice with Pineau (step 1) then whisk it with butter
Cut large slices from the ballotine and brown the pieces in olive oil in a pan to make the skin crispy.
Serve everything with seasonal vegetables
Discover the Restaurant of the Hotel de la Plage
Facing Bureau Beach in Saint-Palais-sur-Mer, the Hôtel de la Plage restaurant offers quality cuisine made with fresh produce year-round. Chef Nicolas Ballot regularly updates his menu to reflect the seasons.
Themes
