Truffled Bresse Hen in Albufera Sauce with Swiss Chard and Caillettes

Credit: Didier Loire
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Ingredients (2 people)


  • 1 3/4 ounces veal noix, finely minced (50 g)
  • 1 3/4 ounces chicken meat, finely minced (50 g)
  • 1 ounce duck foie gras, finely minced (30 g)
  • 1 ounce Colonnata lardo, finely minced (30 g)
  • 2 3/4 ounces chicken livers, finely minced (80 g)
  • 2 3/4 ounces duck foie gras, coarsely diced and seared (80 g)
  • 1 3/4 ounces chicken drumsticks, cooked sous vide and diced (50 g)
  • 1 ounce Colonnata lardo, diced (30 g)
  • 2 ounces white onion, minced, then sweated (60 g)
  • 1 1/2 ounces bread, crust removed, diced (40 g)
  • 3 1/2 ounces crème fraiche (100 g)


Step 1: Bresse Hen

Soak the pork bladder for 48 hours under running water, rubbing it from time to time to get rid of any impurities. To finish, rinse with white vinegar.

Dress the chicken. Keep only one claw on each food, singeing them to remove the outer layer of skin. Remove the nerves from the thighs and cut the ends off of the drumsticks. Draw the chicken, removing any fatty parts as well as the wishbone. Dip 3 thin slices of truffle in the truffle oil and slide underneath the skin covering the breasts.

Chop the chicken liver and heart together. Fry in the foie gras fat and drain in a small colander to remove any excess fat. When cold, spread this mixture over the insides of the chicken and season with 3 1/2 tablespoons (5 cl) of fleur de sel.

Truss the chicken twice and seal in a sous-vide bag with the port, madeira, cognac, and chicken consommé (seal 2.8, pressure 5). Poach in 175°F (80°C) water for 60 minutes, then cool on a bed of ice.

When ready to serve, reheat for 30 minutes in 175°F (80°C) water before sliding it into the pork bladder with some of the cooking juices, setting the rest of the juices aside to make the sauce. Season the breasts with a pinch of fleur de sel, seal the bladder, and cook in simmering water for 15 minutes.

Step 2: Garnish

Separate the Swiss chard greens from the stalks with a paring knife.

Remove all the stringy parts from the stalks. Trim both ends as well as the edges to even them out. Bias-cut 10 3 x 1 1/2 inches (7 x 3 cm) rectangles from the stalks, placing each into a basin containing cold water and ascorbic acid (1/4 teaspoon per quart (1 g per liter) of water) as soon as it is cut.

Melt the marrow in a tin-plated copper sauté pan in some olive oil. Add the drained chard rectangles and sweat without browning. Moisten with just enough boiling light chicken stock to cover. Add the cubed butter, cover, and cook, simmering slightly.

When cooked, the chard should be tender and coated with its own cooking juices. Set aside in a dish and refrigerate. Coat 6 of the rectangles with cream and the 4 others with chicken jus.

Remove the largest veins from the greens and sauté in a dab of brown butter, stirring with a fork pricked with a clove of garlic.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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