Episode 119: Stuffing

Grain Fed Chicken Breast Stuffed with Basmati Rice, Mango and Coconut
Turkey Stuffed with Rye Bread, Cranberries, Junniper and Savoury
Muscovy Duck Breast Stuffed with Bellon Oyster
Poussin Stuffed with Chestnut, Red Cabbage and Bacon

GRAIN FED CHICKEN BREAST STUFFED WITH BASMATI RICE, MANGO AND COCONUT
Preparation is moderate

FOR THE STUFFING
15 millilitres of olive oil (1 tablespoon)
15 millilitres of butter (1 tablespoon)
450 grams of basmati rice (1 pound)
100 grams of diced mango (3 ¼ ounces)
200 millilitres of chicken stock (6 ½ fluid ounces)
50 grams of non-sweetened grated coconut (1 ¾ ounces)
Grated zest of 1 lemon
Juice of a lemon
100 grams of white of leek brunoise (3 ¼ ounces)
50 millilitres of finely chopped garlic (1 ¾ ounces)
50 millilitres of chopped onions (1 ¾ ounces)
2 sprigs of coriander, stems removed and chopped
Salt and pepper

FOR THE CHICKEN BREAST
4 grain fed chicken breasts
30 millilitres of oil (2 tablespoons)
30 millilitres of butter (2 tablespoons)
Salt and pepper
Preparation time is 1 hour
Preheat the oven to 375 degrees Fahrenheit

Put the oil and the butter into a heavy-bottomed pan over a medium-high heat. Add the onions, garlic and leeks and allow them to caramelize, about 8 minutes. Then add the basmati rice and cook for about 2 minutes. Add the grated coconut, the lemon juice and zest. Add the chicken stock and cook the rice until all the liquid has been absorbed.

Remove the pan from the heat and turn the rice out of the pan into a dish to cool. Once cool, add the diced mango and the coriander. Separate the stuffing into 4 equal parts.

Take the chicken breasts and season the interior, stuff with the rice mixture. Close. Set aside.

Put the oil and butter in a heavy-bottomed sautéing pan. Sear the chicken over a medium-high heat until golden. Move the chicken to the oven to cook for 20 minutes.

Once cooked, cut the chicken in two to show the basmati stuffing. Serve the chicken with deep fried plantain and curry vinaigrette.

Yield: 4 servings.
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TURKEY STUFFED WITH RYE BREAD, CRANBERRIES, JUNNIPER AND SAVOURY
Preparation is easy

FOR THE STUFFING
450 grams of stale brown (rye) bread, cut in cubes (1 pound)
15 millilitres of oil (1 tablespoon)
15 millilitres of butter (1 tablespoon)
100 grams of cranberries (3 ¼ ounces)
50 grams of crushed juniper (3 tablespoons)
10 millilitres of gin (Dekuyper) (1 tablespoon)
Grated zest of 1 orange
Juice of a orange
100 grams of white of leek, brunoise (3 ¼ ounces)
50 millilitres of finely chopped garlic (3 tablespoons)
50 millilitres of chopped onions (3 tablespoons)
2 branches of savoury
Salt and pepper

FOR THE TURKEY BREAST (or leg)
1 grain fed turkey breast
30 millilitres of oil (2 tablespoons)
30 millilitres of butter (2 tablespoons)
Salt and pepper
Preparation time is 1 hour
Pre heat the oven to 375 degrees Fahrenheit

Melt the butter and oil in a hot sautéing pan. Caramelize the onions, the garlic, the leeks, the juniper, then add the cranberries and cook for about 2 minutes. Add the gin, flambé. Add the orange juice and zest. Cook for 8 minutes. Remove the stuffing from the pan and let it cool. Once cool, add the savoury and the bread.

Take the turkey breast and season the interior, stuff with the mixture. Close with plastic wrap.

Put the turkey breast in an ovenproof dish. Bake in the oven for about 35 minutes, then remove the wrap and deposit it in a hot skillet with a slick of olive oil and butter for browning. Cook the turkey completely.

Once cooked, carve the turkey into fine slices to show the bread stuffing. Serve with mashed potatoes and turnips.

Yield: 4-6 servings.
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MUSCOVY DUCK BREAST (or Mulard) STUFFED WITH BELLON OYSTER
Preparation is moderate

FOR THE STUFFING
12 Bellon oysters, shucked and juice
15 millilitres of oil (1 tablespoon)
15 millilitres of butter (1tablespoon)
100 grams of chopped shallots (3 ¼ ounces)
250 grams of apple purée (8 ounces)
10 millilitres of Champagne (1 tablespoon)
Grated zest of 1 lemon
Juice of a lemon
50 millilitres of finely chopped garlic (3 tablespoons)
50 millilitres of chopped onions (3 tablespoons)
Salt and pepper

FOR THE MUSCOVY DUCK
4 duck breasts
30 millilitres of oil (2 tablespoons)
30 millilitres of butter (2 tablespoons)
Salt and pepper

Preparation time is 1 hour
Pre heat the oven to 375 degrees Fahrenheit

Melt the oil and butter in a hot sautéing pan. Caramelize the onions, the garlic and the shallots. Add the champagne, flambé. Add the oyster juice the lemon juice and zest. Reduce over a low heat until almost dry. Remove the mixture from the pan and set it aside to cool. Once cool, add the apple purée. Reserve. Dice or chop the oysters. Mix them well with the apple mixture.

Take the duck breasts and cut them open lengthwise. Season the inside. Stuff the cavity with the apple and oyster mixture. Tie the breasts up with butcher's twine.

Heat the olive oil and the butter in a roasting pan and sear the duck breasts over a high heat until well coloured all over. Put them in the oven and cook to medium rare, about 5 to 10 minutes depending on their thickness.

To serve, cut the breast in fine slices to show the oyster stuffing. Place the sliced duck breast on a plate serve with Champagne and thyme sauce.

Yield: 4 servings.
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POUSSIN STUFFED WITH CHESTNUT, RED CABBAGE AND BACON
Preparation is moderate

FOR THE STUFFING
150 grams of whole chestnut (5 ounces)
100 grams of chestnut purée (3 ¼ ounces)
250 grams of sliced red cabbage (8 ounces)
50 grams of slab bacon, diced and cooked (1 ¾ ounces)
50 millilitres of finely chopped garlic (3 tablespoons)
50 millilitres of chopped onions (3 tablespoons)
10 grams of fresh marjoram
10 grams of fresh thyme
10 millilitres of olive oil (1 tablespoon)
10 millilitres butter (1 tablespoon)
Salt and pepper

FOR THE POUSSIN
4 grain fed poussin
30 millilitres of oil (2 tablespoons)
30 millilitres of butter (2 tablespoons)
8 bacon slices for wrapping the poussin
Salt and pepper

Preparation time is 50 minutes
Pre heat the oven to 375 degrees Fahrenheit

Melt the butter and the oil together in a hot sautéing pan over a medium-high heat. Caramelize the onions, the garlic the leeks then add the bacon and cook for about 2 minutes. Slice the cabbage and lightly sauté it in some butter, in a medium pan over a medium heat for about 4 minutes. Remove the bacon mixture from pan add the chestnut purée and the chestnut pieces and set aside to cool. Once cool, add the marjoram and thyme. Separate the stuffing into 4 equal parts.

Take the poussin and season the inside. Stuff it with the mixture. Close it by wrapping the bird with the bacon slices.

Melt the oil and butter in a hot roasting pan. Sear the poussin on all sides until golden. Put it in the oven and cook for 20 to 25 minutes. .

Cut the poussin in two to show the chestnut stuffing. Serve with Brussels sprouts and pan jus poured around.

Yield: 4 servings.
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Recipe courtesy of Chef Georges Laurier, Executive Chef & owner of Laurier Sur Montcalm in Hull, Quebec.