Ortolan Confit

Credit: Didier Loire
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients (4 people)


Step 1: Ortolan

Remove the lower part of the beak and the tongue of the ortolan.

Remove the claws at the joint. Discard the pinions.

Remove the gizzard with a trussing needle, without making an incision in the belly, and without damaging the meat.

Season the ortolans with fleur de sel, and place each one in a separate 3 1/4 inch (8 cm) cast-iron pot. Cover the pots and start cooking on the range.

As soon as they heat up, put the pots in a 465°F (240°C) oven for 6 minutes.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

Other recipes by Alain Ducasse