Poultry supreme in cabbage leafs & Foie Gras

Monday 03 October 2005

A recipe from Anne-Siphie PIC in Valence (26) FRAN

Total time	:	50min.
Preparation	:	45min.
Cooking time	:	5min.
Difficulty	:	Difficult
Quantity	:	4

Ingredients

• Farm poultry supreme : 4 pieces
• Green cabbage : 1 piece
• Rougié raw duck Foie Gras : 300g / 10,6oz
• Cultivated mushrooms : 5 pieces
• Shallot : 1 piece
• White wine : 1 Dl
• White poultry stock : 2 Dl
• Cream : ½ L
• Butter : 100g / 3,5oz
• Salt, pepper : SQ
• Rougié duck Foie Gras Ravioles : 20 pieces

Preparation

1. Cut off the poultry supreme, take off the skin, remove the fat and re-cut the end of the supreme as thin as possible to get a regular cooking.
   
   
2. Season.
   
   
3. Put a seasoned Foie Gras slice on the supreme.
   
   
4. Keep in a cool place.
   
   
5. Cut the cabbage leafs and keep the light green part.
   
   
6. Blanch the cabbage leafs in salted water.
   
   
7. Strain them well, then, roll the supreme and the Foie Gras inside.
   
   
8. Wrap in a paper and steam in a 'couscoussier' during 20-22 minutes.
   
   
9. Preparation of the sauce:
   
   
10. Chisel a shallot.
    
    
11. Make it sweat in a casserole with some butter, add the thin cut mushrooms, deglaze with the white wine and let reduce until it is almost dry.
    
    
12. Add immediately the white base, let reduce again (to the half) and then wet with cream.
    
    
13. Boil during about 4 minutes and sieve.
    
    
14. Adjust the seasoning.
    
    
15. Poach the Ravioles during 2 minutes in salted water in which you may add a knob of butter.
    
    
16. When ready to serve, add a knob of butter to the white wine sauce.
    
    

Advise

Presentation. Cut the poultry supreme lengthwise sense in order to see the layers 'poultry meat / Foie Gras / cabbage'. Set the duck Foie Gras Ravioles harmoniously and coat with the emulsified white wine sauce.

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