Gérard Bertrand presents: À table!
Episode 04 - Laurent Chabert

Ingredients (for 4 people) :

• 2 Mallards
• 1 Kale
• 2 Carrots
• 1 Onion
• 1 Garlic Clove
• 1 Bunch Parsley
• 1 Poultry breast
• 200gr Cream 35%
• Gruissan salt
• 3 Cauliflower tops
• 300gr of Brussels sprouts
• 150gr Butter
  
  

Preparation:

• Slice the onion, the heart of the kale and make a carrot brunoise, sweat everything in a saucepan over low heat for about 2 hours.
  
  
• Fry the mallard fillets and brown them on the skin side only in a very hot pan with a knob of butter, set aside in the fridge.
  
  
• Crush the mallard carcasses then brown them in a casserole dish with a knob of butter, then deglaze with red wine, reduce to dryness and moisten to the height with white poultry stock or water, cook over heat soft for 2 hours, strain and reduce to consistency.
  
  
• Make a fine stuffing with the chicken breast and the chopped parsley, whisk in the cream once the mixture is homogeneous and smooth.
  
  
• Blanch the outer cabbage leaves in salted boiling water then cool them in ice water. Also cook the Brussels sprouts in the same water for 4 minutes then finish cooking them in a saucepan over low heat, coating them with the mallard juice.
  
  

Edit:

• Place a cabbage leaf on cling film, lay out a layer of fine stuffing then a layer of cold cabbage compote and finally two fillets of mallard head to tail.
• Roll into a ballotine and bake at 54°C for 2 hours.
• Make a cauliflower mash and pickled cabbage tops.

Training:

• Cut the ballotines in half then polish them with the carcass juice, then place one on each plate, make 8 dots of creamy cauliflower on the outside of the plate and place on each plate. them by alternating a leaf of Brussels sprouts and a top of cauliflower in pickles.
• Arrange the Brussels sprouts in the mini barbecue-smoker, then light the dry thyme underneath with a blowtorch, close with the lid
• Put the juice in a sauceboat
  
  

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