Slow-Cooked Bresse Hen Civet
- 8 Bresse hen drumsticks
- 8 thin slices, Colonnata lardo
- 2 fresh thyme tips
- 4 juniper berries, coarsely ground
- 1 ounce porcini mushroom stems (25 g)
- 1 ounce shallots (25 g)
- 2 tablespoons full-bodied red wine (3 cl)
- 8 black peppercorns
- fleur de sel
- 8 3/4 pounds chicken bones (3.8 kg)
- 5 fluid ounces grapeseed oil (15 cl)
- 2 3/4 ounces butter (80 g)
- 1 pound shallots, cut into large round slices (500 g)
- 3 heads unpeeled garlic
- 1 bouquet garni
- 10 juniper berries
- 1/2 ounce black peppercorns (15 g)
- 1/2 cup cognac (10 cl)
- 2 1/4 quarts red wine (2.25 l)
- red wine vinegar
- 5 cloves garlic
- 1 shallot
- 5 2/3 ounces chicken livers (160 g)
- 1 3/4 ounces chicken hearts (50 g)
- 3 1/2 tablespoons chicken blood (5 cl)
- 2 ounces foie gras (60 g)
- 1 ounce heavy cream (30 g)
Step 1: Bresse Hen
Remove some of the fat from the drumsticks, and expose the lower bone. Season with fleur de sel, peppercorns, thyme, and juniper, and wrap each drumstick in a slice of bacon. Seal in a sous-vide bag with the rest of the ingredients and the red wine (pressure 5, seal 2.8).
Cook for 14 hours in 145°F (62°C) water. Cool quickly on a bed of ice, open the bags, and drain the drumsticks, reserving the cooking juices.
Step 2: Civet Sauce
Bring the red wine to a boil. Flambé to eliminate the acidity and take off the heat.
Caramelize the chicken bone in a large pot with the grapeseed oil and the butter. Cook over a high heat so that all of the juices are extracted. Add the shallots and unpeeled garlic and cook.
Deglaze with the cognac, moisten with the wine, and cook over a low heat, skimming any impurities that float to the surface. Add the juniper, black pepper, and the bouquet garni, and bake for 6 hours in a 265°F (130°C) oven.
Strain the cooking liquid through a chinois, pressing down well with the pestle to extract all of the juices, then filter through a fine-meshed chinois. Pour this sauce into a saucepan, bring to a boil, and add the reserved cooking juices.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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