- 12 fresh eggs
- coarse sea salt
- 1 3/4 ounces cornichons, julienned (50 g)
- 1 1/2 ounces black truffle, julienned (40 g)
- 1 3/4 ounces shallot slices, marinated in red wine vinegar (50 g)
Chicken
Aspic
- 2 chicken carcasses, with necks
- 2 chicken legs
- 4 chicken feet
- 2 3/4 ounces shallots (80 g)
- 2 3/4 ounces carrots (80 g)
- 3 cloves garlic
- 6 3/4 fluid ounces white wine (20 cl)
- 4 teaspoons fine cognac (2 cl)
- 2 teaspoons chicken consommé (1 cl)
- 10 1/4 fluid ounces calf’s foot jelly (30 cl)
- 10 black peppercorns
- 1/3 ounce chicken bouillon powder (10 g)
- 1 sprig marjoram
- 1 ounce chicken fat (30 g)
Black Truffle Sauce
- 3 1/2 ounces truffle trimmings (100 g)
- 6 tablespoons truffle juice (10 cl)
- cooking olive oil
- 1 cup mineral water (20 cl)
- fleur de sel
- 2 teaspoons truffle oil (1 cl)
- 4 teaspoons extra-virgin olive oil (2 cl)
- 2 teaspoons sherry vinegar (1 cl)
Instructions
Step 1: Eggs
Make sure that the eggs are very fresh and have warmed to room temperature, so that they will cook evenly.
Boil the eggs in heavily seasoned water for 5 1/2 minutes, and cool them in ice water.
Remove the shells without breaking the eggs, rinse, and dry on a cloth. Set aside.
Step 2: Chicken
Remove the nerves from the chicken legs, bone them, and prick the meat with a knife. Lay the chicken legs flat in a dish, and brush with the melted chicken fat.
Place in sous-vide bags, and vacuum seal (pressure 2.8, seal 6). Cook for 2 hours in 140°F (60°C) water. Remove and cool over ice.
Open the bags and drain the chicken. Shred the meat, going with the grain.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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