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

Wine and Food series: renowned chefs sublimate Gérard Bertrand wines
Follow the recipe : FSabournac hunting mallard ilet with kale, pickled cauliflower, and thyme-smoked Brussels sprouts Clape

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


  • 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.


  • 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.


  • 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

Good luck and bon appetit!

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