Recipe: Eggs cocotte with confit gizzards and chanterelles

Name: Oeufs cocotte gésiers confits et girolles
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 8 portions
Ingredients: Les œufs cocotte; voilà encore des plats que les restaurants ne servent plus guère et qui pourtant enchantent toujours lorsque vous en servez a vos convives.; Pour un souper comptez 2 œufs par personne 1 œuf s'il est servi servi en entrée.; 8 œufs très frais; 100 gr de gésiers de canard ou de poulet confits; taillés en petits dés; 150 gr de girolles juste sautées salées et poivrées(gardez en 8 petites pour la déco) le reste taillées de même que les gésiers; 10 gr de cèpes secs mixés ou mis dans un moulin a poivre; 15 cl de crème liquide(30%); 10 gr de beurre fondu; sel poivre du moulin

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (2 reviews) Other dishes

Prep 10 min

Cook 7 min

Total 17 min

Servings 8 serv.

Eggs cocotte
Here again are dishes that restaurants rarely serve anymore and yet always delight when you serve them to your guests.
For a supper count 2 eggs per person, 1 egg if it is served as a starter.

Ingredients for 8 servings

8 very fresh eggs
100 gr of duck or chicken confit gizzards
cut into small dice
150 gr of chanterelles just sautéed salted and peppered (keep 8 small ones for decoration) the rest cut the same as the gizzards
10 gr of dried porcini mushrooms ground or put in a pepper mill
15 cl of liquid cream (30%)
10 gr of melted butter
salt and freshly ground pepper

Step-by-step directions

1 Preheat your oven to 170°C (gas mark 5+)

2 In a non-stick pan, sauté the diced chanterelles and gizzards together for just 30 seconds.

3 Lightly butter your small molds (ramekins) salt and pepper then distribute the gizzard mushroom mixture.

4 Break an egg into each one, being careful not to break the yolk.

5 In a shallow dish line the bottom with newspaper* place your ramekins then fill with boiling water around to mid-height (bain marie) and place it in the middle of the oven for 7 minutes of cooking.

6 Meanwhile, reduce the cream slightly (1 minute) with the porcini powder salt and pepper then set aside.

7 6 minutes have passed, remove your ramekins, dry them then pour a little of the mushroom cream over each one and place the reserved chanterelle in the center.
Can be served with small toasted baguette strips.
(*) It's an old trick that prevents the water from boiling, remember it when you make set creams (custards, flans etc).

Oeufs Girolles Gésiers Cocotte