Savory chicken and foie gras pithiviers

Ingredients

• 1 kg all-butter puff pastry
• 600 g boneless skinless chicken breasts
• 500 g boneless skinless chicken thighs
• 240 g raw deveined duck foie gras
• 400 g fresh button mushrooms
• 100 g shallots
• 250 ml heavy cream
• 2 pieces large eggs
• 2 pieces large egg whites
• 60 g unsalted butter
• 5 cl Madeira wine
• 0.5 bunches fresh flat-leaf parsley
• 18 g fine sea salt
• 4 g freshly ground black pepper
• 1 pinch ground nutmeg

Method

1. Place the heavy cream, egg whites, food processor bowl, and blade into the refrigerator. Mousseline forcemeat must stay ice cold throughout preparation to prevent the emulsion from breaking.
2. Wipe the mushrooms clean without soaking them, then mince them very finely. Peel and finely mince the shallots. Pick the leaves and finely chop the parsley.
3. Melt a portion of the butter in a wide skillet. Add the shallots and cook gently until translucent without letting them brown. Stir in the minced mushrooms and cook over medium-high heat until all their liquid evaporates completely.
4. Deglaze the skillet with the Madeira and continue cooking until the duxelles is nearly dry. Stir in the parsley, season lightly, spread onto a plate, and let cool completely.
5. Reserve a portion of the chicken breasts for the mousseline forcemeat. Cut the remaining chicken breasts and boneless chicken thighs into uniform bite-sized pieces. Season with a portion of the salt and pepper, then keep chilled.
6. Cut the chilled foie gras into large cubes. Season very lightly and return immediately to the refrigerator so it remains firm.
7. Cut the reserved chicken breasts into small pieces and process in the food processor with the remaining salt until smooth and sticky. Gradually add the egg whites, then stream in the ice-cold heavy cream. Stop pulsing as soon as the forcemeat is smooth, supple, and glossy.
8. Pass the mousseline through a fine-mesh drum sieve or tamis to remove any sinew. Season with the remaining pepper and ground nutmeg, then gently fold in the cooled mushroom duxelles.
9. Gently fold the seasoned chicken pieces into the mousseline mixture without crushing them. Carefully fold in the cubes of foie gras. Cover and refrigerate.
10. Divide the puff pastry into two portions, keeping the piece meant for the top slightly larger. Roll out each portion on a lightly floured work surface, taking care not to crush the edges.
11. Cut out a bottom round and a slightly larger top round. Place the bottom pastry round onto a chilled parchment-lined baking sheet and brush away any excess flour.
12. Mound the filling in the center of the bottom round, shaping it into a compact, even dome. Leave a clean pastry border all around and make sure there are no air pockets inside the filling.
13. Beat an egg and brush a light layer over the exposed pastry border, ensuring none drips down the cut edges. Drape the top pastry round over the mound and smooth gently to press out any trapped air around the filling.
14. Seal the pastry layers firmly around the dome using the side of your hand, then trim the edges into a neat circle. Crimp and scallop the outer edge with the back of a paring knife without cutting all the way through the dough.
15. Carefully invert the pithiviers onto a cold baking sheet so the smoothest side is on top. Brush with a very thin layer of egg wash, avoiding the cut edges, and chill in the refrigerator until firm.
16. Apply a second thin coat of egg wash. Use the tip of a paring knife to score curved arcs radiating out from the center, taking care not to pierce the pastry. Cut a small vent hole in the center to allow steam to escape.
17. Bake in a very hot oven to encourage maximum puff pastry rise. Once the crust is well risen and golden, reduce the oven to medium heat and continue baking until the center is cooked through and the bottom is crisp and firm.
18. If the top browns too quickly, tent it loosely with foil without compressing the pastry. Check doneness with an instant-read probe thermometer inserted through the center vent: the center must reach a safe internal temperature for poultry.
19. Transfer the pithiviers to a wire rack right out of the oven and let rest before slicing. Serve warm, cut into six generous wedges, showcasing the crisp, flaky pastry and juicy filling.

Nutrition

Per serving

Energy

781.6 kcal

Protein

30.72 g

Carbohydrate

43.49 g

Fat

53.38 g

Fibre

2.99 g

Calcium

8.04 mg

Iron

1.58 mg

Magnesium

5.39 mg