Truffled Chicken Encased in a Pork Pouch with Tartufi di Alba and Albufera Sauce

Credit: Didier Loire
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Ingredients (2 people)

Vegetable Ragout


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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