Young Hen Foie Gras Galantine with a Vegetable Salad

Credit: Didier Loire
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Ingredients (16 people)

Mousseline Stuffed Morels

  • 7 ounces chicken legs (200 g)
  • 1 egg white
  • 9 ounces whipping cream (250 g)


  • 16 small green asparagus, raw and quartered
  • 1 3/4 ounces baby broad beans, shelled (50 g)
  • 8 spring onions, cut into rounds
  • 5 1/4 ounces cucumber shavings (150 g)
  • 2 scallions
  • 1 3/4 ounces Taggiasca olives (50 g)
  • 32 tomato quarters
  • 1 bunch radishes
  • 3 1/2 ounces baby oak leaf lettuce (100 g)
  • 1 3/4 ounces arugula, in small bouquets (50 g)
  • 3 1/2 tablespoons truffle vinaigrette (5 cl)


Step 1: Galantines

Singe and dress the hens. Debone beginning from the rump, and open the backs. Make sure that all of the bones have been removed. Marinate the chickens for 12 hours with the shallot slices, olive oil, white wine and fresh thyme.

Remove the marinade ingredients, and season the meat with fleur de sel and freshly ground pepper before spreading the stuffing over the inside of the hens. Dip the strips of duck breast, ham and truffle in cognac and truffle juice, and lay on top of the stuffing. Add the stuffed morels as well as the lobes of foie gras.

Roll the chickens over themselves and wrap in plastic tightly to try and revert to their original shape as much as possible. (It is also possible to sew up the rump side.)

Place the galantines in a sous-vide bag (seal 6, pressure 2.8) and cook in 141°F (61°C) water until the inside temperature reaches 140°F (60°C). When cooked, cool on a bed of ice and let sit for 24 hours.

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

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