One layer at a time - lacquering food

Art Culinaire, Winter, 2002

directions

For the onions: In a saucepan large enough to hold four large onions, combine all of the ingredients and bring to a simmer. Cook until the onions are soft, about two hours. Remove from the heat and set aside to cool. Remove the onions from the duck fat and transfer to a cutting board. Discard the duck fat. Slice off the top of the onions. Carefully scoop out the centers with a spoon. Reserve the hollowed onions and centers separately and set aside.

For the onion jam: In a saute pan, heat the olive oil over medium heat. Add the onions and ginger and saute until golden brown. Add the chicken stock and reduce until the mixture has thickened. Remove from the heat; season and set aside, keeping warm. Reserve two cups for the stuffing.

For the stuffing: In a saute pan, heat the oil. Season the chicken livers and sear on both sides. Remove from the heat and set aside. Add the chanterelles to the pan and saute until tender. Add the currants, kidney beans, thyme, pearl onions, pistachios, onion jam, reserved onion centers, and the chicken stock. Reduce until thickened. Add the butter and season. Remove from the heat and set aside. Place the chicken livers on a cutting board; slice and set aside, keeping warm.

For the white bean sauce: In a large saucepan over medium heat, combine all of the ingredients. Simmer until the beans are soft, about 1 hour. Remove from the heat and transfer to a food processor. Puree until smooth; strain through a fine mesh sieve and season, keeping warm.

For the chicken jus: In a large saucepan, heat the oil. Add the chicken wings, garlic, and onions, and saute until golden brown. Deglaze with a small amount of the chicken stock. Add the remaining stock. Reduce the heat, simmer, and reduce the stock to yield one and one-half cups. Remove from the heat; strain through a fine mesh sieve and set aside, keeping warm.

To finish the dish: Preheat the oven to 375 degrees. Arrange the hollowed onions in a roasting pan. Place a small amount of the chicken livers in the bottom of each onion. Spoon a layer of stuffing on top. Place another layer of chicken livers on top and cover with the remaining stuffing. Add enough chicken jus to cover the bottom of the pan. Place in the oven and bake until the onions are heated through, basting often with the chicken jus.

To serve: Using an immersion hand held blender, foam the white bean sauce. Pour into shallow bowls and spoon onion jam in the center. Set an onion in the center of the onion jam and drizzle with the chicken jus. Sprinkle thyme leaves on the onions and garnish with the micro herbs.

Riesling, Spatlese Trocken Forster Pechstein

Dr. Burklin-Wolf

Pfalz, Germany 1997

Lacquered Guinea Hen with Chestnuts and Truffles (Serves 4)
ingredients


For the chicken broth:
3 quarts chicken stock
5 ounces oyster sauce
5 ounces soy sauce
4 ounces Thai superior
sweet sauce *
2 ribs celery, chopped
2 carrots, peeled and chooped
1 onion, peeled and chopped
6 springs thyme
6 sprigs sage
1/4 cup black peppercorns
1 chicken
For the guinea hens:
1 cup sea salt
1/4 cup pink peppercorns
6 sprigs thyme
6 sprigs sage
6 sprigs rosemary
2 guinea hens, breasts and legs rescrved
2 tablespoon olive oil
1 cup reserved chicken broth
For the chestnuts:
2 tablespoons olive oil
1 pound chestnuts, peeled
6 sprigs thyme
3 ribs celery
1 quart chicken stock
1 bay leaf
For the sauce:
1 cup truffle juice
2 cups reserved chicken broth
1/2 cup heavy cream
1/4 cup white truffle butter **
Salt and pepper to taste
For the garnish:
Black winter truffles, sliced

* Thai Superior Sweet Sauce is available in Asian markets.

** Available through Urbani at (800) 281-2330.