A gourmet-style rolled poultry dish filled with a flavorful farce and served with a rich demi-glacé sauce.
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In a bowl, combine ground chicken, ground pork, garlic, breadcrumbs, parsley, oregano, mint, egg, Dijon mustard, salt, and pepper.
Mix well, ensuring not to overmix.
Brown the mirepoix (carrot, celery, onion) in a pan.
Add tomato paste and continue to brown the mirepoix.
Deglaze the pan with 1/2 cup of wine and cook off the alcohol.
Add roasted chicken bones and water. Bring to a boil and reduce by half.
Strain the stock and return it to the pan.
Add the remaining 1/2 cup of wine and reduce by half.
Finish the sauce with garlic, honey, thyme, and mount with cold butter.
Debone the chicken, keep the skin intact.
Flatten the meat evenly using a meat mallet between cling wrap.
Spread first herbs, then the Farce prepared earlier, on the flattened chicken. Roll tightly into a log.
Tie with kitchen twine or wrap in cheesecloth to keep its shape.
Now Sous Vide (Vacuum-sealed in a bag then cooked slowly at 155 degrees in water)
Pop it in the oven at 400 degrees until it's golden brown.
Cut into pieces. Pour demi-glacé and serve it hot.
Be careful not to overmix the farce to maintain a good texture.
Pay attention to the heat when reducing the sauce to avoid over-reduction.
What is a ballontine?
A ballontine is a dish made by deboning and rolling poultry or meat, often filled with a flavorful stuffing.
How do I prevent the farce from becoming tough?
Avoid overmixing the farce ingredients to maintain a tender texture.
What is the purpose of deglazing with wine?
Deglazing with wine helps to lift the browned bits from the pan, adding depth and flavor to the sauce.
Can I use a different type of wine for the demi-glacé?
Yes, you can use any wine that you enjoy drinking, as it will impart its flavor to the sauce.
How do I know when the demi-glacé is ready?
The demi-glacé is ready when it has reduced to a rich, thick consistency and coats the back of a spoon.
