Gérard Bertrand presents: At the table!
Episode 04 - Laurent Chabert

Ingredients (for 4 people) :

• 2 Mallards
• 1 Kale
• 2 Carrots
• 1 Onion
• 1 clove of garlic
• 1 bunch of parsley
• 1 Chicken breast
• 200gr Cream 35%
• Gruissan salt
• 3 Cauliflower tops
• 300g Brussels sprouts
• 150gr Butter
  
  

Preparation :

• Thinly slice the onion, the heart of the kale and make a brunoise of carrot, sweat everything in a saucepan over low heat for about 2 hours.
  
  
• Remove the mallard fillets and brown them skin side down only in a very hot frying pan with a knob of butter, then keep 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 moisten to the level with white poultry stock or water, cook over low heat for 2 hours, strain and reduce to consistency.
  
  
• Make a fine stuffing with the chicken breast and the parsley, whisk in the cream once the mixture is smooth and homogeneous.
  
  
• Blanch the outer cabbage leaves in boiling salted 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 over low heat, coating them with mallard juice.
  
  

Assembly :

• Place a cabbage leaf on cling film, add a layer of thin stuffing, then a layer of cold cabbage compote and finally two head-to-tail mallard fillets.
• Roll into a ballotine and cook at 54°C for 2 hours.
• Make a cauliflower puree and pickle the tops of the cabbage.

Dressage :

• Cut the ballotines in half and then glaze them with the carcass juice, then place one on each plate, make 8 dots of cauliflower cream on the outside of the plate and place on each of them, alternating a leaf of Brussels sprouts and a pickled cauliflower floret.
• Place the Brussels sprouts in the mini barbecue-smoker, then light the dried thyme underneath using a blowtorch, close with the bell
• Put the juice in a sauceboat
  
  

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