Recipe: Chicken Wings Stuffed with Foie Gras

Name: Ailerons de poulet fermier fourrés au foie gras
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 4 portions
Ingredients: 8 beaux ailerons de volaille fermière ou de Bresse si vous trouvezPour le bouillon et garnitures2 belles carottes épluchées orange(Créances si possible )2 carottes épluchées jaune2 blancs de poireaux bien nettoyés1 oignon épluché clouté de 3 clous de giroflesthym et 2 feuilles de laurier20 g de cèpes secs (si possible)1 petite boîte de 125 g de bloc de foie gras de canard50 g de beurre et 50 g de farine(roux)40 g de beurre 1/2 sel20 cl de crème liquide(30%)sel et poivre blanc du moulin et poivre en grain un peu de poudre de gingembre

By chef patrick ★ ★ ★ ★ ★ 5/5 (2 reviews) Meat

Prep 40 min

Cook 60 min

Total 1h40

Servings 4 serv.

Ingredients for 4 servings

8 beautiful farm chicken wings or Bresse if you can find
For the broth and garnishes
2 beautiful orange carrots peeled (Créances if possible)
2 peeled yellow carrots
2 well-cleaned leek whites
1 peeled onion studded with 3 cloves
thyme and 2 bay leaves
20 g dried porcini mushrooms (if possible)
1 small box of 125 g duck foie gras block
50 g butter and 50 g flour (roux)
40 g salted butter
20 cl liquid cream (30%)
salt and white pepper from the mill and peppercorns, a little ginger powder

Step-by-step directions

1- On your cutting board trim the end of your wings

2- In a large pot arrange your wings then pour all your garnishes, add some coarse salt peppercorns ginger and 2 1/2 liters of cold water.

3- At boiling constantly skim to remove impurities then let cook 1 hour at very low boil.

4- In the meantime, open your foie gras box and shape 8 small cylinders inside that will be placed in the heart of your wings then in a saucepan melt your 50g butter add the flour (roux) and let cool.

5- There your wings are cooked place them on a dish then strain the broth taking care not to damage the vegetables.

6- Delicately remove the bones from the wings first by detaching the top part which will be roasted in butter separately then the central wing where the foie gras will be placed.

7- On the heat put your saucepan with your cold roux then little by little stirring pour 35 cl of defatted broth when everything is homogeneous add your liquid cream wait for boiling then test the seasoning and keep warm.

8- With a thin knife open your wings then insert the foie gras and arrange them in an oven-safe dish, coat with a little sauce and heat for 10 minutes at 180° (Th6).

9- In a pan melt your salted butter make with a little olive oil lightly roast your small chicken thighs and arrange around your carrots and leeks cut into small sticks of 2 to 3 cm season a little then cover and turn off the heat.

10- Now arrange with taste on your hot plates the wings your garnish around a little truffles (if you have) on the sticks d

Gigot Durable