By continuing to browse our website you are in agreement with our
Cookies Policy.
Our website uses cookies in order to provide you with a better experience. Continue to use this site as normal if you're happy with this. Click here to view our
Cookies Policy.
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.
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
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.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
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
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
4
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
6
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
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
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
9
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
micro herbs
Brought to you in association with Sous Vide Tools
Yorkshire’s epicureans have a lot to thank Simon Gueller for. Here’s a chef who creates tasteful dishes with local tastes; who produces refined, lovely-looking food in an elegant setting.
Get recipes in your inbox
Sign up to our Email Newsletter
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
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.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Comments ()
Farmhouse chicken galantine with fig chutney
Change your username in user settings to something more personal.
This comment was edited
Please enter text
Comments must be less than characters
Report this comment
Please state your report in the space below
This comment was edited
Please enter text
Comments must be less than characters
Report this comment
Please state your report in the space below
Change your username in user settings to something more personal.
Report this comment
Please state your report in the space below
Thank you for the report
It will be dealt with as soon as possible.
Are you sure you want to delete this comment?