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

Wine and Food series: acclaimed 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, then sweat everything in a saucepan over a low heat for approximately 2 hours.
Remove the fillets from the mallards and colour them skin side only in a very hot pan with a knob of butter, then set aside in a cool place.
Crush the mallard carcasses then brown them in a casserole dish with a knob of butter, deglaze with red wine, reduce until dry and cover with white poultry stock or water, cook over 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 stalked parsley, fold in the cream once the mixture is smooth and homogeneous.
Blanch the outer cabbage leaves in salted boiling water then refresh in iced water. Also cook the Brussels sprouts in the same water for 4 minutes, then finish cooking them in a saucepan over 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 stewed cabbage and finally two mallard fillets head-to-tail.
Roll into a ballotine and cook at 54°C for 2 hours.
Make a cauliflower purée and pickled 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 around 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 smoker barbecue, then use a blowtorch to light the dry thyme underneath, and close with the dome
Pour the jus into a sauce boat

Good luck and bon appétit!