Gérard bertrand presents: at the table!
episode 04 - laurent chabert

Ingredients (serves 4) :

• 2 Mallards
• 1 Savoy cabbage
• 2 Carrots
• 1 Onion
• 1 Garlic clove
• 1 Bunch of parsley
• 1 Chicken breast
• 200g 35% cream
• Gruissan salt
• 3 Cauliflower florets
• 300g Brussels sprouts
• 150g butter
  
  

Preparation:

• Finely slice the onion, the heart of the Savoy cabbage and make a brunoise of carrot, sweat everything together in a saucepan over a low heat for approximately 2 hours.
  
  
• Remove the fillets from the mallards and brown them skin side only in a very hot pan with a knob of butter, then set aside to cool.
  
  
• Crush the mallard carcasses then brown them in a casserole dish with a knob of butter, then deglaze with red wine, reduce until dry and cover to the required level with white poultry stock or water, cook over a low heat for 2 hours, strain and reduce to the desired consistency.
  
  
• Make a fine forcemeat with the chicken breast and the parsley stalks removed, then fold in the cream once the mixture is smooth and homogeneous.
  
  
• Blanch the outer cabbage leaves in salted boiling water then cool them in iced water. Also cook the Brussels sprouts in the same water for 4 minutes, then finish cooking them in a saucepan over a low heat, coating them in the mallard jus.
  
  

Assembly:

• Place a cabbage leaf on cling film, spread a layer of fine forcemeat then a layer of cold cabbage compote and finally two mallard fillets placed head to tail.
• Roll into a ballotine and cook at 54°C for 2 hours.
• Make a cauliflower purée as well as pickled cauliflower florets.

Plating:

• Cut the ballotines in two then glaze them with the carcass jus, place one in each plate, make 8 dots of cauliflower cream around the outside of the plate and place on each one, alternating a Brussels sprout leaf and a cauliflower floret in pickles.
• Place the Brussels sprouts in the mini barbecue smoker, then light the dry thyme underneath using a blowtorch and close with the lid
• Pour the jus into a sauce boat
  
  

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