Stuffed Poultry, Morel Sauce, Caramelized Foie Gras & Apple Fritters

For a sweet and savory touch

Ingredients

For the stuffed supremes

• 6 poultry supremes (chicken, guinea fowl, turkey, or goose), with skin and first wing joint

• 250 g cleaned poultry livers

• 150 g crumbled gingerbread

• 15 cl milk

• 1 minced shallot

• 1 egg

• 30 g melted duck fat

• 5 cl thick crème fraîche

• A dash of Calvados

• Salt, pepper

For poaching

• 1 liter homemade poultry stock

Preparation

1. Preparing the supremes

Under-the-skin stuffing method using a piping bag

• Gently lift the skin at the top of the supreme (near the wing or neck).

• Carefully slide your fingers or a small spoon between the skin and the flesh without tearing the skin, gradually widening the pocket under the entire surface of the supreme.

• Fill the pocket using a piping bag filled with the stuffing.

• Distribute the stuffing evenly by gently pressing to spread it beneath the skin.

• Seal the skin by pressing gently to hold the stuffing in place.

• Proceed with cooking according to the recipe.

Dodine variation:

• Debone the supremes, flatten them, and roll them into ballotines.

2. Preparing the stuffing

• Soak the crumbled gingerbread in milk for 10 minutes.

• Sauté the shallot in a bit of duck fat until translucent.

• In the same pan, add the poultry livers and cook for a few minutes over medium heat until just pink in the center. Let cool slightly.

• Finely chop the livers with the shallot using a knife (do not use a blender). Then mix in the egg, melted fat, cream, soaked gingerbread, salt, pepper, and a pinch of nutmeg. Combine well to achieve a smooth but textured stuffing.

3. Assembly

Supremes: stuff as described above.
Ballotines: spread the stuffing over the flattened supremes, roll them tightly in softened pork caul fat, and tie if needed to hold the shape. You can also wrap them in plastic film, though this generally gives less flavor.

Cooking: Poaching

Classic version: stuffed supremes

• Submerge the supremes in simmering stock for 10 to 12 minutes.

Dodine version (ballotines)

• Poach in simmering stock for about 10 minutes, keeping them fully immersed.

Robuchon method:

1. Bring the stock to a boil, then reduce to a gentle simmer.

2. Add the stuffed breasts.

3. Cover and cook gently for 20 minutes.

4. Remove and let rest before slicing.

Creamy Morel Sauce

Ingredients

• Fresh or dried morels

• Butter

• 1 chopped shallot

• Thick crème fraîche

• Salt, pepper

Steps

1. Cleaning: briefly rinse the morels, then gently pat them dry.

2. Rehydrating (if dried): soak for 30 minutes in warm water, strain and reserve the soaking liquid.

3. Cooking: sauté the morels in butter over medium heat until tender.

4. Set the morels aside.

5. In the same pan, sauté the shallot.

6. Return the morels to the pan and let simmer.

7. Add the cream and let reduce for 5 to 7 minutes until thickened.

8. Season and serve hot over the poultry.

Foie Gras Cubes Glazed in Salted Butter Caramel

Ingredients

• Cubes of fresh foie gras

• Toothpicks

• Salted butter caramel:

  • 100 g sugar

  • 50 g salted butter

  • 10 cl hot liquid cream

• Accompanying sauce (reduced balsamic vinegar, red wine sauce, red fruit coulis…)

Steps

1. Preparing the foie gras

   • Cut into cubes, skewer with toothpicks.

   • Place on parchment paper and freeze for 30 minutes.

2. Preparing the caramel

   • Melt the sugar dry (without stirring) until golden.

   • Off the heat, add the butter and stir briskly.

   • Carefully stir in the hot cream. Let cool slightly.

3. Finishing

   • Dip the frozen foie gras cubes into the caramel.

   • Plate with the sauce of your choice.

   • Serve immediately to keep the center soft.

Tips

• The foie gras must be very cold to prevent melting in the caramel.

• Play with contrasts: hot/cold, sweet/savory.

• Vary sauces depending on the season or your inspiration.

Plating & Service

• Let the supremes rest for a few minutes off the heat before slicing into medallions or serving whole.

• Generously coat with hot morel sauce.

• Serve with lightly salted apple fritters, enhanced with a few Foie Gras Cubes Glazed in Salted Butter Caramel, for an elegant and indulgent touch.

• Optionally, add a Calvados apple granita for a refreshing finish.