Confited Poultry and Tomato Tartare
Main course
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Cook Time
4 h
Servings
4
Difficulty
Hard
Prep Time
120 Min
Description
This confited poultry and tomato tartare dish is a true explosion of Mediterranean flavors. The poultry, confited at low temperature, is incredibly tender and flavorful. The tomato tartare, fresh and tangy, brings a touch of lightness. I love preparing this dish for special occasions because it always impresses my guests. The preparation takes a bit of time, but the result is well worth it. Accompanied by an airy rice espuma and a burnt pepper coulis, it's a true feast for the taste buds. A perfect dish for lovers of refined and creative cuisine!
Ingredients (39 ingredients)
-
1 piece Chicken
-
Grape(s)
-
Thyme
-
Garlic
-
Trimming(s)
-
1 piece Onion(s)
-
1 piece Carrot(s)
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Tomato(es)
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1 brin(s) Thyme
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1 clove Garlic
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Salt
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Pepper
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1 piece Beef heart tomato
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1 c. à soupe Balsamic vinegar
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Salt
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Pepper
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200 g Rice bran
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2 feuille Gelatin
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20 mg 40% MG liquid cream
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200 g Pepper
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50 g Grape(s)
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Salt
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4 piece Cherry tomato
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4 c. à soupe Olive oil
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Garlic
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Thyme
-
Salt
-
Pepper
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2 piece Tomato(es)
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30 g Almond(s)
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30 g Green olives
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Olive oil
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Vinegar
-
Salt
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120 g Grape(s)
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30 g Egg white(s)
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40 g Vinegar
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Espelette pepper
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Salt
Preparation (18 steps)
Confited poultry: Chicken thighs
Collect the thighs from the whole chicken and debone them. Place the boneless thighs in a suitable container.
Confited poultry: Oil and aromatics
In the Thermomix bowl, pour the grape seed oil, thyme and garlic. Heat everything for 5 Min./70°C/Stufe 1.
Confited poultry: Cooking
Pour the flavored oil over the boneless chicken thighs in the pan. Let it confit for 1 hour 30 at 70°C on the hob.
Poultry on chest: Cooking
Cook the poultry on the chest for 15 min in the pan and baste it with butter and aromatics for 3 min.
Poultry juice: Preparation
Put the poultry trimmings, tomatoes, carrot and onion in the Thermomix bowl.
Poultry juice: Cooking
Moisten to height with water. Program 30 Min./100°C/Stufe 2.
Tomato tartare: Preparation
Skin, seed and dice the beef heart tomato. Place the diced tomatoes in a salad bowl.
Tomato tartare: Seasoning
Season the diced tomatoes with balsamic vinegar, salt and pepper. Mix gently.
Rice espuma: Gelatin
Soak the gelatin in cold water to soften it.
Rice espuma: Heat and mix
Heat the rice cooking water in the Thermomix for 2 Min./90°C/Stufe 1. Add the squeezed gelatin and liquid cream.
Rice espuma: Siphon
Pour everything into a siphon with two gas cartridges and set aside.
Burnt pepper coulis: Preparation
Place the whole peppers on the gas fire to burn them. Finish cooking in the oven at 160°C for 8 minutes.
Burnt pepper coulis: Mixing
Seed the pepper and put it in the Thermomix bowl with the grape seed oil and salt. Mix 30 Sek./Stufe 10.
Confited cherry tomatoes: Cooking
Drizzle the cherry tomatoes with olive oil and season with garlic, thyme, salt and pepper. Bake at 160°C for 15 min.
Tomato condiment: Preparation
Gather the tomatoes, almonds, green olives, olive oil, vinegar and salt in the Thermomix bowl.
Tomato condiment: Mixing
Mix everything 45 Sek./Stufe 8.
Mayonnaise: Preparation
Put the grapes, egg whites, vinegar, Espelette pepper and salt in the Thermomix bowl.
Mayonnaise: Mixing
Mix everything 1 Min./Stufe 5.
Finished cooking? Great! 🎉
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Created by
Emma Rousseau
3
Rezepte
0
Kochbücher
Allergens
- Eggs
- Nuts
- Milk
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