Foie Gras Hot Chicken Sandwich Recipe

FOIE GRAS HOT CHICKEN SANDWICH
BY EMMANUEL HESSLER

This recipe came to me while I was chowing on some of Katherine’s 3-day-old short ribs sauce. All I wanted was to put sauce on everything… even hummus. Randomly, a flashback of my kicthen days resurged. There I was, working at St-Hubert BBQ having fun assembling the Québécois staple known as Hot-Chicken. These reveries collided with the fact that the sandwich throwdown was 2 weeks away and that the throwdowners generally have a penchant for fatty foods. Eureka! I had a revelation of winning proportions: I was gonna make a got’dam Foie Gras Hot-Chicken sandwich! To be honest, I’m still not sure if my dish won because of how delicious and beautiful it was, or if it was because it was so heavy that it literally crushed everyone’s judging capabilities to my advantage. Oh well… I’ll take ‘em where I can.

Ingredients
Whole grain-fed, free-range organic Chicken
Can of beer
200g of foie gras
6 egg yolks
1 tbls salted butter
1 red onion, diced
2 cloves of garlic, minced
2 tbls chopped fresh rosemary
2 cups veal stock
2 cups inexpensive red wine
50 ml of 35% cream
Whole grain country style bread
green peas

Chicken

  1. Give the chicken a nice thorough rinse (inside and out) and pre-heat oven at 400F.
  2. Place chicken in a deep pan. Pour the can of beer over the chicken and add salt and pepper to taste.
  3. Place chicken in oven. Cook for an hour and baste with beer every 10 to 15 minutes. If chicken skin starts burning, cover chicken with aluminum foil.
  4. Take chicken out of oven and make sure it is well cooked. Set aside until cool enough to pick apart. Make sure to grab all the delicious meaty bits and place them in a piece of Tupperware for later. You can use whatever is left of the chicken to make your very own stock (delicious and you know exactly what went into it).

Foie Gras Gravy Sauce (huge props go to Katherine Macnaughton and Martin Picard)

  1. Melt butter in a pan on medium-high heat. Throw in the onion and cook till translucent. Then add the garlic and stir 1 minute.
  2. Add veal stock and wine. Bring to a boil then reduce to medium heat. Let it sit uncovered and reduce till it has a gravy-like consistency.
  3. Set aside ¼ of the sauce for presentation.
  4. In a food processor, mix the egg yokes, foie gras, and cream until completely homogenous.
  5. Slowly add the veal stock to the mixture.

Assembly

  1. Place a piece of bread on a deep plate. Place the warm chicken on the sandwich. (To warm the chicken, you can either microwave it or place it in boiling water for 30 seconds using a sieve. I would caution against putting it in the oven (wink wink Aurélie and Amanda) as the chicken will tend to dry out very quickly.)
  2. Pour a generous amount of the foie gras sauce over the open-face sandwich.
  3. Drizzle some of the reduction you previously set aside for a contrast in color.
  4. Add the boiled green peas.

Et voilà! Keep phone near by for ambulance assistance…

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4 thoughts on “Foie Gras Hot Chicken Sandwich Recipe

  1. manypoonany says:

    Now I don’t know if this is a giant coincidence, but I just had a dream about be the head chef at the old St-Hubert resto… and the morning of, this comes out!
    Hope you enjoy it!

  2. Bideshi Films says:

    i would rate this triple x in my food porn guide!! This plate is giving me an O face.. great idea guys!

  3. Thanks for this recipe, just did a rendition with no bread (mashed potatoes on the side), used chicken filets in the oven instead of whole chicken and substituted edamame beans for green peas. Worked wonderfully!

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