Main Course
Chicken Medallions with Foie Gras and Morel Sauce
Ring in the celebration with a memorable feast and delight your guests with our recipe for medallions of chicken with foie gras and morel sauce
10 min
Prep time
20 min
Cook time
6
Servings
Medium
Difficulty
30 min
Total time
Court-bouillon
Cooking method
Ingredients
Instructions
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1
Cut your partridge fillets in half lengthwise, season with salt and pepper, and place on a piece of plastic wrap. Cut pieces of foie gras to 2 cm thick and mix in a bowl with your ground meat and an egg. Spread the filling over the partridge and roll each fillet in the plastic wrap like a sausage to form a ballotine, then tie them up with kitchen string. Plunge the ballotines into a simmering pot of water for 15 minutes. Chop the shallot, clean and cut the morels into small pieces, then sauté everything in an oiled pan for 3 minutes. Pour in the white wine, and once the alcohol has evaporated, add the chicken bouillon cube, and finally the cream, stirring well. Remove the plastic wrap, and slice the fillets into medallions about 2 to 3 cm thick, then pour your morel sauce over them.
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