Slow-Cooked Bresse Hen Civet

Credit: Didier Loire
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Ingredients (4 people)

Civet Sauce


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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