Simon Gueller's impressive chicken galantine recipe produces a stunning main worthy of a gourmet dinner party. If you don't have sous-vide equipment you can poach the galantine instead - but you may not get restaurant-quality results.
The folder name
Please choose a different name.
Please enter a name for the new folder.
Debone the chicken completely (you can ask your butcher to do this for you) and marinate for 12 hours in the shallots, thyme, garlic and white wine
2 shallots, finely sliced
6 sprigs of fresh thyme
2 garlic cloves, sliced
500ml of white wine
Cut the duck breasts into 4 strips, and the foie gras into 6 strips - ideally the strips should be the same size. Remove the chicken from the marinade and wipe away any excess
2 duck breasts
600g of foie gras
To construct the galantine, lay the chicken skin-side down and cover with cling film. Use a tenderiser mallet to flatten the chicken until it is an even 1.5cm thickness and forms a rectangular shape
Remove the cling film and place a new large sheet on cling film on the work surface. Add the flattened chicken, skin-side down, on top of the cling film. Place the foie gras strips lengthways down the middle of the chicken, followed by the strips of duck on either side. Season with salt and pepper and roll as tightly as possible
Tie the ends of the cling film to seal and cook in a water bath at 65°C for 1 1/2 hours. Remove and cool in a bath of iced water - this will stop the duck and foie gras from overcooking
For the chutney, chop the fig, pears and onions into a 1/2cm dice. Blanch and peel the tomatoes, cut into quarters and remove the seeds. Cut the flesh of the tomatoes into a 1/2cm dice
4 plum tomatoes
Bring the vinegar, sugar, Port and red wine to the boil and add the diced pears, onions and figs. Simmer until tender, then add the tomatoes for 10 minutes further, stirring every minute or 2
30g of white wine vinegar
100ml of port
100ml of red wine
50g of Demerara sugar
Pour into a colander and leave to cool, reserving the liquid that drips through. Simmer the strained liquid until reduced, allow to cool to room temperature and brush onto each serving plate. Toast the sourdough lightly and arrange on the plate
16 slices of sourdough bread, very thin
Remove the cling film from the chicken and slice each portion with a very sharp knife to a thickness of 2cm. Add to the plate with a quenelle of the chutney and some micro-herbs. Serve immediately
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.