Recipe: Breast of Young Hen, Australian Black Truffle, Lemon Confit, & Braised Leek by chef Thomas Lents of Golden Palate® Sixteen at Trump International Hotel, Chicago

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Breast of young hen, Australian black truffle, lemon confit, and braised leek by chef Thomas Lents of Sixteen at Trump International Hotel, Chicago. Photo © Neil Burger

Hen Cuisson
Ingredients:

50g butter
15g shallots (large dice)
15g garlic (peeled, germ removed)
15g leek (large dice)
120g Noilly Prat® INSTRUCTIONS
Sweat vegetables in butter until soft with very little color.
Add Noilly Prat® and reduce by half.
Add boullion and reduce by half.
Finish with truffle butter.
Chill and reserve to cook the then.
HEN BRINE
INGREDIENTS

4000g filtered water
280g salt
10g black peppercorns
1 garlic head cut in half
75g of onion cut in quarters
2 springs of thyme
2 springs of tarragon INSTRUCTIONS
Bring water and salt to a simmer.
Add all other ingredients and allow to cool.
Store in the refrigerator.
FOR HEN
INGREDIENTS

Guinea hen, gutted with head on
1/2 head of garlic
2 sprigs of thyme
2 sprigs of tarragon INSTRUCTIONS
Clean the cavity and feeder sack from the bird, leaving it as intact as possible.
Trim the feet leaving one toe.
Fill the cavity with garlic, thyme, tarragon, parsley, and garlic.
Truss the bird well, cutting the leg tendon to allow the feet to bend.
Brine bird for 12 hours.
Drain and place bird in a bag with 100g of hen cuisson.
Seal and cook at 60°C for 3 hours, directly prior to service.
Allow to rest for service.
FOR THE LEEK
INGREDIENTS

4 Holland leeks
20g shallots, sliced thin
5g garlic, sliced
20g butter
15g truffle juice
20g Noilly Prat®
50g chicken boullion
Salt and pepper to taste INSTRUCTIONS
Wash the leeks well.
Leaving some of the root end, peel and trim until 2cm in diameter and 7cm long.
In the butter, sweat the shallot and garlic.
De-glaze with the truffle juice and bring au sec (nearly dry), add the vermouth and bring au sec and boullion to a simmer.
Adjust seasoning and place into a bag with the trimmed leeks.
Allow to cool, seal and cook at 85ºC for 2-3 hours, or until very very tender.
FOR LEMON PURÉE
INGREDIENTS

100g lemon confit, seed removed
90g reserved lemon liquid
50g lemon oil
50g citron vinegar
Sugar to taste INSTRUCTIONS
Quarter the lemon confit and remove all seeds.
Squeeze out the liquid and reserve.
Roughly chop.
Purée chopped lemon and vinegar, adding reserved lemon liquid to form a thick paste.
Emulsify in lemon oil and adjust seasoning with sugar.
Pass through a fine tamis and reserve.
GLAZE FOR HEN
INGREDIENTS

100g liquid from cooked hen
60g Noilly Prat®
Créme fraÎche as needed
5g sliced garlic
10g sliced shallot
Cornstarch slurry to taste INSTRUCTIONS
Prior to weighing cooking liquids, bring all to a light simmer to produce scum.
Skim very well and pass through paper.
Reduce vermouth with garlic and shallot by 75%.
Strain and add to weighed cooking liquid.
Reduce this by half and taste for seasoning.
Thicken slightly with slurry and reserve to finish hen.

– See more at: http://theartofplating.com/news/breast-of-young-hen-by-thomas-lents-2/#sthash.4OS33VGV.dpuf

 

TO FINISH:
1 cooked hen
Hen glaze as needed
6 truffle punches
Hen skin, chopped as needed
Chives, chopped as needed
Black pepper mignonette as needed
1/2 braised leek
Egg yolk cooked and frozen as needed
Chopped truffle as needed
3 red ribbon sorrel
Lemon confit purée as needed
Reduced chicken jus as needed
Truffle vinaigrette as needed
Chicken bouillon as needed
Truffle juice as needed
Truffle butter as needed
Chicken jus as needed
Place the hen in a large cocotte with additional garnish and cooking liquid (not glaze). Bring to a simmer and steep for several minutes. Present to the table. Return to the kitchen and remove breast, reserving thigh for second service and removing skin. Trim the breast to 40-50g portions while maintaining breast shape and removing tendon.
Bring hen glaze to a simmer. Add créme fraÎche to thicken and form a heavy glaze. Warm breast in the glaze and coat well. Remove from the pan and garnish with chopped skin, truffle punches, chopped chives, and pepper mignonette.
For a glaze with truffle juice, chicken bouillon and jus, truffle vinaigrette and butter: Warm breast and glaze leek cut in half lengthwise. Remove and pour additional glaze over the top. Grate frozen egg yolk over the top and sprinkle with chopped truffle. Garnish with leaves of red ribbon sorrel.
Alternate dots of lemon confit puréee and reduced chicken jus across the table. Carefully place the breast on one side and the leek on the other.
– See more at: http://theartofplating.com/news/breast-of-young-hen-by-thomas-lents-2/#sthash.4OS33VGV.dpuf

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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