CORNISH HENS WITH DRIED CHERRIES AND LARDONS TOPPED WITH FOIE GRAS SAUCE

POULE DE CORNOUAILLES AUX CERISES Se C He ES ET AUX LARDONS

In collaboration with
Signé M

A recipe brought to you by Signé M!

4-6 Portions
1h Prepping
2h Cooking
Recipe Medium

Ingredients


  • 1/4 cup (60 ml) butter, softened
  • Salt and fresh ground pepper to taste

POACHING BROTH

  • 8 cups (2 L) no-salt-added chicken broth
  • 4 cups (1 L) water
  • 1 onion, chopped
  • 1 head of garlic, cut in half
  • 6 dried shitake mushrooms, whole
  • 3 1/2 oz. (100 g) portion of bacon
  • 4 thyme sprigs

CHERRY AND LARDON SAUTÉ

  • 1 cup (250 ml) dried cherries
  • 1 1/2 cup (375 ml) white wine
  • Drizzle of olive oil
  • 5 oz. (150 g) of bacon, in lardons
  • 3 shallots, finely minced
  • 6 thyme sprigs, leaves removed

FOIE GRAS SAUCE

  • 3 cups (750 ml) poaching broth
  • 1 1/2 oz. (45 g) cold foie gras

Directions

Click the steps to erase them.

  1. Prepare poaching broth. The day before, bring all broth ingredients to a simmer in a large saucepan and poach Hens for 30 minutes. Dry them well and refrigerate. Continue simmering the broth over low heat for 1 hour. Let broth cool completely then refrigerate without straining.
  2. Preheat oven to 400°F (200°C).
  3. Place Hens on a baking sheet and brush evenly with softened butter. Season with salt and pepper.
  4. Bake Hens in oven for 20 minutes. Increase oven temperature to 425°F (220°C), and let skin brown for 10 minutes. Remove from oven and set aside.
  5. In the meantime, prepare the cherry and lardon sauté. In a small saucepan over low heat, warm dried cherries in white wine for 10 minutes. Drain and set aside. In a large oven-safe skillet, heat olive oil over medium heat and lightly fry lardons. When they start to brown, add shallots and cherries and turn heat up to medium. Sauté until cherries are lightly browned. Add thyme and remove pan from heat. Keep warm until ready to serve.
  6. In the meantime, prepare foie gras sauce. Strain poaching broth and transfer 3 cups (750 ml) of broth to a second saucepan. Reduce by two-thirds over medium heat until sauce becomes shiny and slightly syrupy.
  7. When ready to serve, reheat sauce and add diced foie gras. Pulse sauce with hand mixer a few times to emulsify. Serve Hens with cherry sauté and sauce.