Chicken Galantine with Duck and Foie Gras (Sous Vide)

A whole boned chicken, marinated, pounded flat and rolled around strips of duck breast and foie gras, then cooked in a water bath at 65 °C. Served cold in slices with a fig and pear chutney.

Untested: not yet made in this kitchen. It is here for the Pâtés and Terrines section and is adapted from the source named in the Notes.

Ingredients

Galantine

1 chicken
2 duck breasts
600 g foie gras
Salt and pepper, as needed to season the duck and foie gras
2 shallots, finely sliced
6 sprigs thyme
2 garlic cloves, sliced
500 ml white wine

Chutney

10 figs
4 pears
2 onions
4 plum tomatoes
50 g Demerara sugar
30 g white wine vinegar
100 ml port
100 ml red wine

To serve

16 very thin slices sourdough, toasted

Directions

Bone the chicken completely and marinate it 12 hours in the shallots, thyme, garlic and wine.
Cut the duck into 4 strips and the foie gras into 6 of similar size. Wipe the chicken dry.
Lay the chicken skin-side down under plastic wrap and pound to an even 1.5 cm rectangle.
On fresh plastic wrap, skin-side down, lay the foie gras strips lengthways down the middle with the duck strips either side. Season and roll up as tightly as possible, tying the ends of the wrap to seal.
Cook in a water bath at 65 °C (149 °F) for 1½ hours. Chill in iced water to stop the duck and foie gras overcooking.

Chutney

Dice the figs, pears and onions ½ cm. Boil the vinegar, sugar, port and wine, add the fruit and onion, and simmer until tender. Add the tomatoes, peeled, seeded and diced, and cook 10 minutes more, stirring.

Serve

Drain the galantine, reduce the drained liquid and brush it on the plates. Slice 2 cm thick and serve with the chutney and toast.

Notes

Source Adapted from Simon Gueller, “Chicken galantine,” Great British Chefs.

Galantine or ballotine? In Escoffier’s usage a galantine is a whole boned bird, poached in stock and served cold in its own jelly; a ballotine is a boned leg, braised, hot or cold. This one is rolled in film instead of a cloth and is not glazed in aspic, but it is a whole boned bird served cold.

On the water bath Douglas Baldwin’s pasteurization tables give poultry at 65 °C about 3¾ hours at 70 mm thick; the tables run by thickness, so measure the roll: a thick one needs longer than the source’s 1½ hours.

The Pâtés and Terrines section’s En Croûte and Galantine page (/pates-and-terrines/en-croute-and-galantine/) covers the history and technique behind this dish.

The photo The photograph is a stand-in: a restaurant chicken galantine, not this duck and foie gras roll.