Bresse Poultry with Potatoes and Anise Cream

Name: Bresse Poultry with Potatoes and Anise Cream
Prep time: 90 min
Cook time: 150 min
Total time: 240 min
Yield: 4 Portionen
Ingredients: 1 piece Poultry; 8 piece Potatoes; 100 g Carrots; 100 g Leeks; 4 clove Garlic; 3 piece Onions; 1 bunch Thyme; 1 bunch Rosemary; 1 piece Lemon; 650 g Liquid cream; 1 piece Egg white; 50 g Butter; 1 piece Yuzu juice; 15 cl Almond oil; 15 c White wine vinegar; 20 cl White wine; 60 g Wheat flour; 10 grain Green anise in grain; to taste Salt; to taste Pepper

Main course

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Cook Time

4 h

Servings

Difficulty

Hard

Prep Time

90 Min

Description

This Bresse poultry dish with potatoes and anise cream is a true ode to French gastronomy. The poultry, carefully prepared and stuffed with aromatics, offers an incomparable flavor. The potatoes, available as a creamy puree and rustic crushed potatoes, provide a contrasting and delicious texture. The sourdough sauce, subtly tangy, enhances the whole. An ideal dish for special occasions, which will delight the most demanding palates. Preparation takes a little time, but the result is worth it. A real treat for the taste buds, perfect for a festive meal with family or friends. Feel free to use quality potatoes for an even more flavorful puree.

Ingredients (20 ingredients)

1 piece Poultry
8 piece Potatoes
100 g Carrots
100 g Leeks
4 clove Garlic
3 piece Onions
1 bunch Thyme
1 bunch Rosemary
1 piece Lemon
650 g Liquid cream
1 piece Egg white
50 g Butter
1 piece Yuzu juice
15 cl Almond oil
15 c White wine vinegar
20 cl White wine
60 g Wheat flour
10 grain Green anise in grain
to taste Salt
to taste Pepper

Preparation (10 steps)

Poultry preparation

Dress the poultry and reserve the liver, heart and fat. Fill the poultry with 2 cloves of garlic, 1 onion, thyme, lemon and a pinch of salt. Cut out the thigh whites and wings and leave the fillets on the carcass. Preheat the oven to 160°C. Bake the poultry for 6 minutes. Remove the poultry and let it rest for 6 minutes. Repeat the operation 4 times. (This step is done in the oven, not in the Thermomix)

Stuffing preparation

Thermomix® Setting

15 sec/Speed 8

Mix the poultry thigh whites in the Thermomix with 150 g of liquid cream for 15 Sek./Stufe 8. Add an egg white and season with salt and pepper. Mix 10 Sek./Stufe 4. Roll the stuffing into a sausage in cling film and cook in a bain-marie for 20 minutes at 60°C. (This step is done in a bain-marie, not in the Thermomix)

Preparation of anise butter

Thermomix® Setting

5 min/Speed 10

Pour 500 g of raw whole cream into the Thermomix. Mix 5 Min./Stufe 10 until butter is obtained. Collect the butter and season with salt, pepper and 5 grains of green anise. Roll the butter in a cloth and set aside in the refrigerator.

300

Cooking the potatoes for the puree

Peel 4 potatoes and cut them into pieces. Place them in an oven dish with coarse salt. Bake in the oven at 180°C for 45 minutes. (This step is done in the oven, not in the Thermomix)

Puree preparation

Thermomix® Setting

20 sec/Speed 4

Once the potatoes are cooked, pass them through a sieve. Put the sifted potatoes in the Thermomix. Add 10% of the anise butter and season with salt, pepper and yuzu juice. Mix 20 Sek./Stufe 4. Reserve the puree in a piping bag.

Poultry juice preparation

In a saucepan, sauté 2 onions cut into pieces, 2 cloves of garlic and rosemary. Add the bones from the thighs and wings of poultry. Brown everything and add the carrots and leeks cut into pieces. Deglaze with white wine vinegar, white wine then moisten with water to cover. Let reduce until a syrupy juice is obtained, season. (This step is done in a saucepan, not in the Thermomix)

Cooking the potatoes for the crushed potatoes

Thermomix® Setting

15 min/Varoma/Speed 1 Varoma

Peel the remaining 4 potatoes and cut them into pieces. Place them in the Thermomix cooking basket. Fill the bowl with 500 ml of water. Steam 15 Min./Varoma/Stufe 1.

900

Preparation of crushed potatoes

Coarsely crush the cooked potatoes with a fork. Add the almond oil and a little poultry broth. Season and keep warm.

Preparation of the sourdough sauce

Thermomix® Setting

6 min/194°F/Speed 2 90

Mix the wheat flour with 120 g of water and all the potato peelings to start the lactic fermentation of the sourdough. When everything starts to become acidic, add the aniseed butter and thicken in the Thermomix for 6 Min./90°C/Stufe 2. Adjust the seasoning.

360