Gérard bertrand presents: at the table!
episode 04 - laurent chabert

Wine and Food series: renowned chefs elevate Gérard Bertrand wines

Follow the recipe: Filet of Sabournac game mallard with curly kale, cauliflower pickles, and Brussels sprouts smoked with thyme from La Clape

Ingredients (serves 4) :

Preparation:

Finely slice the onion and the heart of the curly kale and make a carrot brunoise, sweat everything in a saucepan on a low heat for approximately 2 hours.
Remove the fillets from the mallards and brown them on the skin side only in a very hot pan with a knob of butter, then set aside to cool.
Crush the mallard carcasses then brown them in a casserole dish with a knob of butter, then deglaze with red wine, reduce until dry and cover with white poultry stock or water, cook on a low heat for 2 hours, pass through a sieve and reduce to the desired consistency.
Make a fine forcemeat with the chicken breast and the stemmed parsley, fold in the cream once the mixture is smooth and homogeneous.
Blanch the outer cabbage leaves in salted boiling water then cool them in iced water. Also cook the Brussels sprouts in the same water for 4 minutes then finish cooking them in a saucepan on a low heat, coating them in the mallard jus.

Assembly:

Place a cabbage leaf on a sheet of cling film, spread a layer of fine forcemeat then a layer of cold braised cabbage and finally two mallard fillets placed head to tail.
Roll into a ballotine and cook everything at 54°C for 2 hours.
Make a cauliflower purée as well as pickles from the cauliflower florets.

Plating:

Cut the ballotines in half then glaze them with the carcass jus, place one in each plate, make 8 dots of cauliflower cream on the outside of the plate and arrange on each one, alternating a Brussels sprout leaf and a cauliflower floret in pickles.
Place the Brussels sprouts in the mini barbecue smoker, then light the dry thyme underneath using a blowtorch, and close with the lid
Pour the jus into a sauce boat

Good luck and bon appétit!