Truffled Chicken Encased in a Pork Pouch with Tartufi di Alba and Albufera Sauce
- 1 chicken, 3 3/4 pounds (1.7 kg)
- 1 porc bladder
- 2 teaspoons white Port wine (1 cl)
- 2 teaspoons Madera wine (1 cl)
- 1 teaspoon cognac (0.5 cl)
- 3 1/2 tablespoons chicken consommé (5 cl)
- 1/3 ounce foie gras fat (10 g)
- 1 ounce white Alba truffle, trimmed (30 g)
- white wine vinegar
- fleur de sel
Sauce Albufera
- 1 chicken bone
- 1 1/4 cups chicken consommé (30 cl)
- 2 teaspoons white port wine (1 cl)
- 2 teaspoons madeira wine (1 cl)
- 1 teaspoon cognac (0.5 cl)
- 1/2 cup crème fraiche (10 cl)
- 1 ounce butter (30 g)
- 1 3/4 ounces foie gras, cooked (50 g)
- 1 1/4 teaspoons white truffle trimmings (5 g)
- white truffle oil
- fleur de sel
Vegetable Ragout
- 2 medium-sized carrots, with tops
- 1 celery heart, halved
- 2 medium-sized leeks
- 2 turnips, with tops
- 2 scallions
- 2 teaspoons Barolo vinegar (1 cl )
- 1 3/4 ounces butter (50 g)
- 1 quart chicken consommé (1 l)
- duck aspic
- peach marmelade
Instructions
Step 1: Chicken
Soak the pork bladder for 48 hours under running water, rubbing it from time to time to get rid of any impurities. Rinse with white wine vinegar.
Dress the chicken. Keep only one claw on the feet, singeing them to remove the outer layer of skin. Remove the nerves from the thighs and cut the ends of the drumsticks. Draw the chicken, removing any fatty parts as well as the wishbone.
Chop the chicken liver and heart together, and brown in the foie gras fat, draining through a mesh colander to remove any excess fat. When this mixture has cooled, spread it over the insides of the chicken, seasoning it with 1 1/4 teaspoons (5 g) fleur de sel and trussing the chicken twice.
Seal the chicken in a sous-vide bag with the port and madeira wines, the cognac, and the chicken consommé (seal 6.8, pressure 2.8). Poach it in 175°F (80°C) water for 60 minutes.
When cooked, slide the chicken inside the pork bladder, add a pinch of fleur de sel to the breasts as well as part of the cooking juices. Set the rest aside to make the sauce. Seal the bladder and cook in boiling water for 15 minutes.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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