Stuffed Cockerels With Foie Gras Recipe

There’s something impossibly luxurious about stuffing a couple of cockerels with foie gras and chicken liver, and today, we’re going all out to create an indulgent feast that feels like a celebration on a plate. Who’s ready to impress with this sublime dish?

I deeply enjoy making seemingly impossible dishes, and my rendered-rooster with foie gras is no exception. The rich tastes of chilled foie gras mix seamlessly with finely diced chicken liver and shallots, while softened unsalted butter adds a lusciously smooth texture.

A hint of cognac brings home the savory experience, making this an indulgent delight. My rendered-rooster with foie gras serves as an acceptable substitute for “cockerel à la sauce grand veneur,” a classic French dish from the 1700s.

Stuffed Cockerels With Foie Gras Recipe Ingredients

• Foie Gras: Rich in flavor and adds a luxurious taste, high in fat and vitamin A.
• Unsalted Butter: Gives creaminess and richness; source of fat and vitamin D.
• Chicken Liver: Provides strong umami flavor, high in protein, iron, and vitamin A.
• Shallots: Adds sweetness and mild onion flavor; source of antioxidants.
• Garlic: Offers depth and pungency; contains compounds beneficial for heart health.
• Cognac: Enhances aroma with complex flavors; adds a subtle sweetness.
• Thyme: Imparts earthiness and herbaceous notes; contains antioxidants.
• Olive Oil: Provides fruity flavor and healthy fats; supports heart health.
• Chicken Stock: Adds moisture; rich in minerals and enhances umami flavors.

Stuffed Cockerels With Foie Gras Recipe Ingredient Quantities

• 2 whole cockerels, cleaned and gutted
• 200g foie gras, chilled
• 100g unsalted butter, softened
• 100g chicken liver, chopped
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon cognac
• 100g breadcrumbs
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon thyme leaves
• Salt and black pepper to taste
• 1 tablespoon olive oil
• 100ml chicken stock
• 2 bay leaves

How to Make this Stuffed Cockerels With Foie Gras Recipe

1. Heat the oven to 180°C (350°F). Inside and out, season the cockerels with salt and black pepper.

2. In a skillet, melt 50g of butter over medium heat. Toss in the chopped shallots and garlic, and cook until they turn translucent.

3. Add the liver to the pan and cook until browned. Stir in the cognac and allow it to evaporate partially. Then remove from heat.

4. In a bowl, mix the shallots, garlic, and chicken liver, which you have previously sautéed, with the breadcrumbs, parsley, thyme, salt, and pepper.

5. Cut up the foie gras and fold it gently into the mixture. This is when you will also add the rest of the softened butter. Make sure everything is well blended, with no lumps.

6. Pack the mixture tightly into each cockerel in the same way you would if you were mixing a batch of, say, meatballs. If you find that trussed legs are necessary (they are, when I do it), use kitchen twine and follow these simple steps. You stuff the cockerel with the mixture using almost the same technique as you would with a casserole.

7. In a roasting pan, heat olive oil over medium to medium high heat. Brown the cockerels on all sides, then place them breast side up.

8. Put the chicken stock and bay leaves in the roasting pan. Cover with foil and put in the preheated oven.

9. Cook for approximately 1 hour or until the cockerels are completely done and the juices run clear. Baste every now and then with the pan juices.

10. Carve the cockerels, and let them rest for 10 minutes. Drizzle the pan juices over the top before serving.

Stuffed Cockerels With Foie Gras Recipe Equipment Needed

1. Oven
2. Skillet
3. Roasting pan
4. Mixing bowl
5. Cutting board
6. Knife
7. Measuring spoons
8. Measuring cups
9. Wooden spoon or spatula
10. Kitchen twine
11. Aluminum foil
12. Basting brush or spoon

FAQ

• Q:Can cockerels be replaced with duck in this recipe? A: Yes. You can use duck instead of cockerels, but you must make adjustments to the time because ducks are much larger.
• Q:Do we need to use foie gras, or is there a stand-in? A: Foie gras lends rich flavor, but you can use more chicken liver if that’s what you’ve got.
• Q:What can I use instead of cognac in this recipe?
  You may replace cognac with brandy, sherry, or leave it out altogether if you wish.
• Q:How might I present these stuffed cocks? A: Present them in their entirety, as you might a roast fowl, alongside some good autumnal veg and a few golden roasted spuds.
• Q:Can I make the stuffing ahead of time?
  A: Yes, prepare a day in advance and refrigerate, but let it come to room temperature before using.
• Q:How do I ensure the cockerels remain moist?
  B: Roast these in shells, using the pan juices to baste them. Overcooking can make them tough.

Stuffed Cockerels With Foie Gras Recipe Substitutions and Variations

Duck liver pâté: Substitute for 200g duck liver pâté to get the same rich flavor in your dish.
Substitute 100g minced pork or veal for a different texture in dishes that call for chicken liver.
Cognac: Substitute with 1 tablespoon of brandy or dark rum.
Substitutes for breadcrumbs: Use 100g panko or crushed crackers for a different crunch.
Use 2 tablespoons of fresh cilantro or basil instead of parsley for a unique twist.

Pro Tips

1. Foie Gras Handling: Ensure the foie gras is well-chilled before cutting to maintain its structure. Using a sharp knife, slice through the foie gras quickly, and gently fold it into the stuffing mixture to avoid breaking it down too much, which helps retain its rich flavor and texture.