Vol-au-Vent with Corn-Fed Chicken, Sweetbreads, and Truffle
Ardenne Volaille, éleveur et producteur de volaille en Belgique
Ardenne Volaille
https://www.ardennevolaille.be
Ardenne Volaille, éleveur et producteur d'une volaille belge de qualité: poulet tradition, poulet bio, poulet au maïs et nos succulentes préparations.
Belki's maize chicken, named Cordon d'Or, was created in 1987 by small farms that chose to raise their poultry for at least 49 days. This extended raising period, combined with a reduced density of animals per square meter, allows the chickens to benefit from optimal living conditions. The feed for these birds consists of a carefully selected mixture of grains, with a minimum proportion of 75% grains, at least 50% of which is maize. This maize-rich diet gives Cordon d'Or its unique and unparalleled flavor, making it ideal for roasting.
Belki, as the leading Belgian and Benelux producer of slow-growing broiler chickens, has also introduced other high-quality chicken varieties, such as the Coucou de Malines in 1992 and organic free-range chicken in 2001. These initiatives reflect Belki's commitment to offering high-quality poultry products that respect animal welfare and the environment.
Vol-au-Vent with Corn-Fed Chicken, Sweetbreads, and Truffle
Ingredients
- 1 corn-fed chicken
- 80 g of veal sweetbreads
- 20 g of truffle
- 200 ml of cream
- 80 g of goose fat
- 250-300 g of wild mushrooms
- Puff pastry for the vol-au-vent
Preparation
-
Prepare the corn-fed chicken
- Cut the chicken into pieces, separating the breasts and thighs.
- Cut at the cartilage to separate the upper and lower thighs.
- Freeze the pieces for 2 hours.
-
Prepare the chicken stock
- Make a stock using the carcass and trimmed bones. (Refer to the basic recipe).
-
Cook the breasts and thighs
- Coat the thighs and breasts with a bit of goose fat, then place them in vacuum-sealed cooking bags:
- Cook the chicken breasts at 60 °C in steam for 40 minutes.
- Confit the thighs at 70 °C in steam for 10 hours (overnight).
- Coat the thighs and breasts with a bit of goose fat, then place them in vacuum-sealed cooking bags:
-
Make the sauce
- Strain the chicken stock through a fine sieve, skim off the fat, and reduce by half.
- Add the cream and sliced truffle, then reduce to the desired consistency.
- Season to taste.
-
Prepare the sweetbreads
- Blanch the sweetbreads and clean them carefully.
-
Finalize the dish
- Remove the thighs from the vacuum bags, coat the upper part with breadcrumbs, and fry.
- Reheat the whole thighs and sweetbreads in the oven for 10 minutes.
-
Cook the mushrooms
- Sauté the wild mushrooms with a little garlic, rosemary, and thyme.
-
Plate
- Fill the vol-au-vent with the various components (chicken, sweetbreads, mushrooms).
- Drizzle with sauce and present elegantly.
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Ardenne Volaille, éleveur et producteur de volaille en Belgique
Ardenne Volaille
https://www.ardennevolaille.be
Ardenne Volaille, éleveur et producteur d'une volaille belge de qualité: poulet tradition, poulet bio, poulet au maïs et nos succulentes préparations.
Belki's maize chicken, named Cordon d'Or, was created in 1987 by small farms that chose to raise their poultry for at least 49 days. This extended raising period, combined with a reduced density of animals per square meter, allows the chickens to benefit from optimal living conditions. The feed for these birds consists of a carefully selected mixture of grains, with a minimum proportion of 75% grains, at least 50% of which is maize. This maize-rich diet gives Cordon d'Or its unique and unparalleled flavor, making it ideal for roasting.
Belki, as the leading Belgian and Benelux producer of slow-growing broiler chickens, has also introduced other high-quality chicken varieties, such as the Coucou de Malines in 1992 and organic free-range chicken in 2001. These initiatives reflect Belki's commitment to offering high-quality poultry products that respect animal welfare and the environment.