Sous Vide Chicken Galantine Recipe
Top chef Simon Gueller shares a stunning chicken galantine recipe served with fig chutney
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Cooking tools:
- Sous vide circulator
- Meat tenderizer
- Plastic wrap
- Pot
- Mixing bowl
- Chef's knife
- Paring knife
- Cutting board
- Saucepan
- Colander
- Slotted spoon
- Spoon
- Pastry brush
- Toaster
- Plate
Ingredients
- 1 chicken
- 2 duck breasts
- 600g of foie gras
- salt
- pepper
- 2 shallots, finely sliced
- 6 sprigs of fresh thyme
- 2 garlic cloves, sliced
- 500ml of white wine
- 10 figs
- 4 pears
- 2 onions
- 4 plum tomatoes
- 50g of Demerara sugar
- 30g of white wine vinegar
- 100ml of port
- 100ml of red wine
- 16 slices of sourdough bread, very thin
- micro herbs
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