Robot-Coupe recipes by Thuriès Robot

Robot-Coupe
recipes by
Thuriès
Magazine
Ref : 430 028 - 03/2001 - Anglais
Contents
Robot-Coupe
and
Thuriès
Page
Magazine Gastronomie have
Joël Mauvigney
3
teamed up to produce this recipe
Salmon terrine with freshwater
crayfish and fines herbes
4
book.
Using your Robot-Coupe appli-
Scallop bavarois, vegetable
brunoise
5
“Raft” of salmon with scallops
and a truffle cream sauce
6
Filleted duck breast salad,
shallot marmalade
7
ances, you will easily be able to
follow these recipes and we
guarantee that you will be
impressed by the quality of the
end products.
Wild rabbit terrine with
onion marmalade
8
Terrine of calf sweetbreads
with grapes and foie gras
9
We are particularly grateful to
Joël Mauvigney, who runs a
high-class delicatessen and
Saddle of hare stuffed with
a cep duxelles, cep and
marinade sauce
10
Haunch of boar in red wine
11
catering business in
Fattened duck in three movements 12
Supreme of pigeon with foie
gras and a red wine sauce
Carrot and courgette roulade
with a salmon fondant heart,
tomato coulis
Supreme of mallard with grilled
Sichuan pepper and blended
grape juice sauce
2
Mérignac Capeyron
near Bordeaux,
for the quality
of the recipes
13
you will have
the pleasure
14
of discovering
in the follo-
15
wing pages.
Joël Mauvigney
Delicatessen owner and caterer in Mérignac Capeyron near Bordeaux
Since being awarded the title of Meilleur Ouvrier de France (MOF) Charcutier in the class of 1986,
Joël Mauvigney has placed his talents not only at the service of his customers but also at the service of his colleagues, not least young, up-and-coming chefs in need of a guiding hand.
As such, he presides over several bodies :
• Chairman of Charcutiers-Traiteurs de Gironde, part of the French General Food Retailers’
Confederation (CGAD).
• Chairman of the Métiers de Bouche catering association in Bordeaux.
• Deputy Chairman of MOF Charcutiers.
“I’ve willingly accepted all these posts of responsibility because I’m a staunch upholder of our values. I’m
determined to fight for craft industries in general and my enterprise in particular, and as I’m involved in
the practical side of the business every single day, I’m well-placed to talk about our day-to-day problems.
Whenever I travel, I meet professionals who need to communicate, and even abroad, there’s a very real
desire to exchange ideas and techniques. It’s young people above all who want to open up the frontiers.”
Joël Mauvigney is a spokesman for his
trade and has first-hand knowledge of
every aspect of it - both good and not so
good. It is this experience that he has set
out to share by playing such an active role
amidst his colleagues. And for a Meilleur
Ouvrier de France, commitment and sharing
come as second nature.
Naturally, in his own business, Joël
Mauvigney shows total commitment. In
1985, when he took over the delicatessen
business from his father, he put into practice
what he had learnt from Marcel Souchard,
Meilleur Ouvrier de France Charcutier,
namely the catering aspect of the trade.
“Ours is a high-class catering business
which offers an à la carte service, along
with set menus and standard buffets. We
place the emphasis on creativity, all the
while using local ingredients”, he stresses.
A quality caterer, company boss, and
association chairman several times over,
Joël Mauvigney nevertheless still finds
time to carry out demonstrations for
Robot-Coupe throughout the world. “It’s a
role that gives me tremendous pleasure
and which also enables me to meet people
from many different backgrounds who are
always keen to talk about the trade.”
We may not be able to explain this
degree of commitment, but we can
certainly applaud it.
3
Joël Mauvigney’s
recipes
Salmon terrine with freshwater
crayfish and fines herbes (Page 6)
Ingredients
Serves 15
1 kg
Salmon fillet
1.5 kg
Crayfish
QS
Court bouillon,
fish aspic
5
Shallots
20 g
Salt
2g
Pepper
4
Eggs
1l
U.H.T. cream
50 g
Snipped chives
10 g
Dill
Preparation Skin the salmon fillet, remove any bones, cut into
large chunks and set aside in the refrigerator.
Castrate the crayfish, cook them in the court bouillon for roughly
3 minutes, then peel them and set aside.
Method In a Robot-Coupe R6V.V. cutter mixer, chop half the salmon with the shallots, salt and
pepper at the 1,500 rpm setting. Add the eggs and continue mixing at the same speed, then pour in
the cream, chives and dill. Add the remaining salmon, together with the crayfish, and mix at 300 rpm.
Tip this mixture into a terrine (24 x 10 x 8 cm) and cook in an oven-steamer for approximately 1 hour
and 20 minutes, until the temperature in the centre of the terrine reaches 64 °, then leave to cool.
Finishing touches and presentation Remove the terrine from its mould, coat it with aspic,
decorate with herbs and apply a final layer of aspic. Leave it in the refrigerator to set, then slice and
arrange on a serving dish.
Recommended wine Condrieu 1997.
A real class act, with truly alluring fragrances ! This is a rare instance of gastronomic tranquillity, where
food and wine bask in each other’s reflected glory.
(Page 7)
Place half the salmon in the cold
1 bowl of the cutter mixer.
2
Chop with the shallots and add the eggs.
3 Pour in the cream.
4
Add the herbs and remaining salmon
and chop.
5 Add the crayfish, then mix at
6
Tip the contents of the bowl into a terrine.
300 rpm
4
Joël Mauvigney’s
recipes
Scallop bavarois,
vegetable brunoise
(Page 8)
Ingredients
Serves 10
2 kg
Scallops (white flesh only)
QS
Table salt, freshly-milled
pepper, olive oil
500 g
Scorpion fish fillet
500 g
Salmon fillet
20 g
Salt
2g
Pepper
4
Eggs
3l
U.H.T. cream (1 + 2)
50 g
Shallots, finely chopped
500 g
Turnips, finely diced
1 kg
Carrots, finely diced
500 g
Jellied fish fumet
500 g
Courgettes, finely diced
100 g
Meat glaze
Preparation Rinse the scallops, pat dry, then briefly fry them,
50 g
Snipped chives
season, dice and set aside.
QS
Spinach and broccoli to
decorate
Bavarois In a Robot-Coupe R 602 V.V. cutter mixer, chop the
fish fillets at the 1,500 rpm setting, add the salt and pepper and
mix in the eggs to obtain a smooth mixture. Pour in 1 litre of the cream, mix at 3,000 rpm, then set
aside in the refrigerator.
When you are ready, stir in the diced scallops with a spatula.
Sauce In a sauté pan, gently soften the finely-chopped shallots in some olive oil, add the turnips and
carrots (diced using the vegetable-cutter attachment of the R 302 V.V), then add the fish fumet and
remaining 2 litres of cream and season. Cook over a low heat and towards the end of the cooking time,
add the finely-diced courgettes and the meat glaze, check the seasoning and set aside.
Method Place the bavarois mixture in individual well-buttered oval moulds measuring 8 cm in diameter
and 4 cm deep. Cook in an oven-steamer until the centre reaches a temperature of 64 °.
Finishing touches and presentation Remove each bavarois from its mould, place one on each
plate and cut in half. Pour the brunoise sauce around and scatter over the snipped chives. Decorate
with spinach, broccoli and knotted carrot strips.
Recommended wine Pessac-Léognan white 1996.
A great classic bursting with elegance and freshness, yet at the same time remarkably dense.
5
Joël Mauvigney’s
recipes
“Raft” of salmon with scallops and
a truffle cream sauce (Page 9)
Ingredients
Serves 4
500 g
16
120 g
QS
2
2
500 g
100 g
150 g
1
400 g
80 g
15 g
Salmon fillet
Scallops
Rice
Table salt, freshly-milled
pepper,saffron, cognac, chives,
green part of baby leeks
Courgettes
Carrots
Fish fumet (100 + 400)
Butter
Salmon mousse
Shallot, finely chopped
Cream
Truffle juice
Chopped truffle
Preparation Open the scallops, remove the
white parts, rinse and set aside.
Cut the salmon fillet into four rectangular slices
1 cm thick, set aside.
Cook the rice in saffron-flavoured water, drain and set aside.
Cut strips of courgette skin and carrots, simmer separately in a tightly-covered casserole with salt,
pepper, fish fumet (100 g) and butter. Set aside.
Briefly fry the scallops in butter, season, flambée with cognac. Do not discard the cooking juices.
Assembly Place a salmon slice on a piece of buttered baking parchment, season, cover with a layer
of salmon mousse, arrange four scallops on top and seal the parchment parcel.
Truffle cream sauce Gently fry the chopped shallot, pour in the fish stock (400 g) and cream,
reduce to two-thirds, pass through a conical sieve, add the cooking juices from the scallops, the
truffle juice and chopped truffle. Season.
Cooking Cook the parcels in an oven-steamer for approximately 20 minutes.
Finishing touches and presentation Make a neat round of saffron rice on a plate, using a ring
mould. Place a salmon and scallop “raft” next to this, then add the carrot and courgette (cut in strips
using the Robot-Coupe CL50 vegetable preparation attachment). Coat with the truffle cream sauce.
Decorate with snipped chives and curls of green leek.
Recommended wine Savennières 1990.
With a year of sunshine for its maturity and the chenin blanc variety of grape for its “gunflint” taste, this
wine ensures a gastronomic marriage made in heaven.
6
Joël Mauvigney’s
recipes
Filleted duck breast salad,
shallot marmalade (Page 10)
Ingredients
Serves 20
4
Fillets of duck breast
(each 450 g minimum)
500 g
Pork throat (white)
QS
Coarse salt, morels,
thickened duck jus,
shallot marmalade, white
asparagus tips, lamb’s
lettuce, truffle shards
400 g
Block of foie gras
20g/kg
Shallots
200g/kg
U.H.T. cream
100g/kg
Eggs
Seasoning :
18g/kg
Salt
2g/kg
Pepper
1g/kg
Ground spices (pepper,
nutmeg, cloves and
cinnamon)
30g/kg
Cognac
1g/kg
Potato flour
100 g
Sherry vinegar
100 g
Olive oil
Preparation Trim the breasts, slit them open and salt them for
approximately 48 hours with the pork.
Shape 4 rolls of foie gras 2 cm in diameter, set aside.
Stuffing In a Robot-Coupe R602 V.V. cutter mixer chop the
shallots at the 1,500 rpm setting, add the pork and chop quite
finely. Add the cream, eggs, morels and seasoning, still at
1,500 rpm Set aside in the refrigerator.
Assembly Open each duck breast out flat, cover one side with
a layer of stuffing, place a roll of foie gras in the centre, roll up,
wrap in a piece of baking parchment tied at the ends, then wrap
in aluminium foil.
Cooking Place the fillets in a thickened duck jus at 90 °, then cook at 70 ° for approximately
1 1/2 hours, leave to cool, then cut into slices.
Vinaigrette Make an olive oil and vinegar emulsion, season and set aside.
Finishing touches and presentation Arrange slices of duck fillet on each plate, on top of a bed
of shallot marmalade. Add asparagus tips, lamb’s lettuce, a few shards of truffle and the vinaigrette.
Decorate as you wish.
Recommended wine Bordeaux rosé 1998. Young, with a handsome colour and plenty of bouquet,
it needs to be supple yet sufficiently structured to assert itself.
Shallot marmalade
Ingredients for 20 people
1 kg shallots, 250 g butter, 20 g salt, 5 g pepper, 300 g sugar, 100 g sherry vinegar, 150 g raspberry
vinegar, 1 l white wine
Method Skin the shallots and chop them finely using the cutter mixer, soften them gently in the
butter, then add all the remaining ingredients. Simmer gently for about 3 hours.
7
Joël Mauvigney’s
recipes
Wild rabbit terrine with
onion marmalade (Page 11)
Ingredients
Serves 10
2
Wild rabbits
200 g
Marinade ingredients
(carrot, thyme, bay
leaves,garlic, parsley,
onion, celery)
1.5 l
White wine (Sancerre)
5
Sheets of gelatine
soaked and squeezed
dry (i.e. 10 g)
QS
Table salt, freshly-milled
pepper, onion marmalade
QS
Slices of slightly-salted
fat bacon
Preparation Bone the rabbits, cut the meat lengthwise into strips. Do not discard the bones.
Combine the marinade ingredients and white wine and marinate the meat for roughly 48 hours. Drain.
Do not discard the marinade.
Jellied jus In a pan, cook the marinade with the rabbit bones and reduce to two-thirds. Pass through
a conical sieve, add the gelatine and set aside.
Assembly Season the rabbit meat.
Line a terrine dish with the bacon slices, place the strips of meat lengthways, covering them with the
jellied jus. Cover with more slices of pork belly.
Cooking Place a heavy weight on the terrine, then cook it in a combi oven in 50% steam mode for
1 1/2 hours until the centre of the terrine reaches 74 °. Leave to cool.
Finishing touches and presentation Remove the terrine from its mould, cut into slices and place
it on an aspic base. Serve with an onion marmalade. Decorate as you wish.
Recommended wine Sancerre 1995.
You can use the same wine for the marinade. Choose a year without too much acidity.
Onion marmalade
Ingredients for 10 people
500 g onions, 100 g butter, 7 g salt, 3.5 g pepper, 135 g sugar, 85 g sherry vinegar, 330 g white wine
Method Skin and finely chop the shallots using the Robot-Coupe R602 V.V. cutter mixer. Fry gently in
the butter, add the remaining ingredients and cook over a low heat for roughly 3 hours.
8
Joël Mauvigney’s
recipes
Terrine of calf sweetbreads
with grapes and foie gras (Page 12)
Ingredients
Serves 12
1 kg
Calf sweetbreads
QS
Duck fat, table
salt, freshlymilled pepper,
coarse salt,
armagnac,
caul
1 kg
pork collar
500 g
Large white
grapes
(Muscat)
50 g
Shallots, finely
chopped
500 g
Chicken livers
5
Eggs
300 g
Cream
Seasoning :
18g/kg
Nitrite
2g/kg
Pepper
1g/kg
Ground spices
(pepper,
nutmeg,
cloves and
cinnamon)
20g/kg
Armagnac
500 g
Block of foie
gras
Preparation Blanch the sweetbreads, remove the membranes, place a weight on top and leave
overnight, then roast in the duck fat in a sauté pan. Season and set aside. Cut the pork into chunks, salt
for roughly 48 hours. Peel the grapes, remove the pips, briefly blanch, pat dry, and set aside.
In a sauté pan, soften the shallots in the duck fat, add the chicken livers, flambée with the armagnac,
then chop using the cutter mixer (Robot-Coupe).
Farce In a Robot-Coupe R 602 V.V. cutter mixer, chop the chicken livers with the pork at the 1,500 rpm
setting. Mix in the eggs, maintaining the same speed, then add the cream and seasoning and mix to
obtain a smooth texture.
Assembly In a well-buttered terrine (28 cm long, 12 cm wide, 10 cm deep), assemble in layers : a 2-cm
layer of farce, two rows of grapes, calf sweetbreads, farce and block of foie gras shaped into a rectangle
3 cm thick. Repeat the operation (farce, sweetbreads, grapes and farce), and cover with a caul.
Cooking Cook the terrine in a combi oven at 150 ° until it starts to colour, then complete the baking
at 80 ° in semi- steam mode for approximately 3 hours. Cool and glaze with aspic.
Finishing touches and presentation Remove the terrine from its mould, cut into slices and
arrange on an aspic base. Decorate as you wish.
Recommended wine Chassagne-Montrachet 1992.
A good-quality chardonnay that has achieved full maturity will have more than sufficient depth,
complexity and richness to do this noble terrine justice.
9
Joël Mauvigney’s
recipes
Saddle of hare stuffed with
a cep duxelles, cep and marinade sauce
(Page 13)
Ingredients
Serves 4
2
Saddles of hare
100 g
Marinade ingredients
(carrot, onion, thyme,
bay leaves, celery,
leek)
1.5 l
Red wine (Médoc)
800 g
Ceps
200 g
Shallots, finely
chopped
QS
Table salt,
freshly-milled
pepper, Duck fat
1 litre
Well-reduced veal
stock
Preparation Trim and bone the saddles, leaving them whole.
Do not discard the bones. Combine the marinade ingredients
and red wine and marinate the meat for roughly 48 hours.
Clean and chop the ceps. In a sauté pan, gently fry the chopped
shallots, add the chopped ceps and simmer with the lid on,
stirring from time to time. Season and set aside.
400 g
Fried ceps
2l
Strong jellied hare
jus (approx.)
QS
White asparagus
tips, vegetable flans
Marinade jus Fry the hare bones in the duck fat, add the marinade ingredients and gently cook.
Deglaze with the marinade wine, add the veal stock, season, cook over a low heat for roughly 2 hours,
pass through a conical sieve and add the fried ceps.
Method Season the saddles and place a layer of cep duxelles on top. Roll them up and wrap in a sheet
of aluminium foil, making sure the two ends are securely fastened. Plunge into the jellied hare jus at
85 ° for 15 minutes, then leave to cool. Remove the foil and cut the saddles in half.
Place each half-saddle and some of the marinade jus in vacuum cook-in sachets and cook in an
oven-steamer for approximately 1 1/2 hours.
Finishing touches and presentation Open the vacuum sachets, cut the half-saddles in three and
arrange on individual plates with the marinade jus. Garnish with a few asparagus tips and add the
vegetable flans. Decorate as you wish.
Recommended wine Pauillac 1989.
This noble wine, if possible a Cru Classé chosen in its “tertiary” phase, will do admirably.
10
Joël Mauvigney’s
recipes
Haunch of boar
in red wine (Page 14)
Ingredients
Serves 8
1
Haunch of boar
(2.5-3 kg)
200 g
Marinade ingredients
(carrot, onion,
leek, thyme, bay
leaves, parsley,
celery, clove)
3l
Red wine (Graves)
1l
Well-reduced veal stock
2 kg
Leeks, cut into chunks
QS
Butter, salt, pepper,
sugar, grapes
100 g
Shallots, finely chopped
100 g
Raw, cured ham, diced
QS
Glazed vegetables
(according to taste)
Preparation Trim and bone the haunch. Do not discard the
blood. Combine the marinade ingredients and red wine and
marinate the meat for approximately 2 days. Drain.
Sauce Cook the wine with the veal stock for an hour, then set aside.
Fry the leeks in the butter until they are a light golden colour.
Soften the shallots with the diced ham, add the wine, then the leeks and cook for approximately
one hour. Check the seasoning.
Method Brown the boar in the oven for 10 minutes at 250 °, then place in a vacuum cook-in sachet
with the sauce. Cook in water between 55 and 60 ° for approximately 12 hours.
Finishing touches and presentation Open the vacuum sachet, tip the sauce into a serving dish.
Place the boar in the centre and arrange the leeks around it. Garnish with the glazed vegetables and
decorate with grapes.
Recommended wine Graves red 1996.
Choose a full-bodied cuvée with a strong personality that will take up the gauntlet without flinching.
11
Joël Mauvigney’s
recipes
Fattened duck
in three movements
(Page 15)
Ingredients
Serves 4
4
QS
1
250 g
QS
1
1
120 g
80 g
2l
200 g
50 g
QS
Fattened duck legs
Coarse salt, table salt,
freshly-milled pepper,
armagnac, clarified duck fat
Fillet of duck breast
Duck foie gras
Garnish according to choice (French beans,
stuffed tomatoes, gratin
Dauphinois, ceps, etc.)
Onion, finely chopped
Slice of smoked bacon
Butter
Flour
Well-reduced veal stock
Thick cream
Dried morels
Parsley sprigs to decorate
Preparation Trim the duck legs and salt them for roughly 72 hours in the refrigerator. Rinse the legs,
pat them dry, cook them in simmering clarified duck fat for approximately 1 hour and 45 minutes. Drain.
Trim and remove any tendons from the duck fillet, score the skin in a diamond pattern and set aside.
Cut the foie gras into four thin slices and set aside in the refrigerator.
Cooking Brown the duck leg confits for about10 minutes in an oven at 200 °.
In a sauté pan, brown the duck fillet, skin side down, then roast in an oven at 250 ° for about 8 minutes.
Season, leave to relax in a warm place, them cut into slices.
Cook the slices of foie gras in a nonstick frying pan without any fat. Season and pat dry.
Morel sauce Fry the onion and smoked bacon, cut into dice, in the butter. Sprinkle in the flour, then
add the veal stock and reduce by one-third. Pass through a conical sieve, stir in the cream and the
chopped, rehydrated morels. Season with salt, pepper and armagnac.
Finishing touches and presentation Cut each duck leg confit in half and arrange on a plate.
Add two slices of duck breast and one slice of foie gras. Garnish with French beans, stuffed tomatoes,
gratin Dauphinois or ceps, etc., and pour around the sauce. Decorate with sprigs of parsley.
Recommended wine Madiran 1995.
Strength, and solid yet noble tannins, perfectly in tune with this duck trio.
12
Joël Mauvigney’s
recipes
Supreme of pigeon with foie gras
and a red wine sauce (Page 16)
Ingredients
Serves 4
4
Young pigeons
QS
Coarse salt, table salt,
freshly-milled pepper,
armagnac, honey,
preserved ginger
800 g
Vegetable brunoise
4
Sheets of rice paper
50 g
Duck fat
100 g
Marinade ingredients
(carrot, leek, celery,
onion)
1
Bouquet garni
750 g
Red wine (Médoc)
50 g
Sugar
500 g
Thickened veal stock
200 g
Smooth morel stuffing
200 g
Block of foie gras
4
Courgette flans
QS
Chervil, fresh grapes
to decorate
Preparation Flambée, draw and bone the pigeons, leaving
them whole, then salt for approximately 48 hours with pepper
and armagnac. Soften the vegetable brunoise in the butter
(dice the vegetables using the Robot-Coupe CL50 vegetable
preparation machine) and cook with the lid on. Add honey and
preserved ginger at the end of the cooking time, season and set
aside. Cut four circles of rice paper using a fluted cutter. Soften
between two damp tea towels, then sandwich them between two
individual tart moulds and bake them in an oven at 200 ° until
golden. Remove from the moulds and fill with the brunoise.
With the remaining sheets of rice paper and brunoise, make
8 spring rolls, fry them, pat them dry and set aside.
Red wine sauce Crush the pigeon bones, brown them in the fat, add the marinade ingredients,
bouquet garni and red wine and season. Flambée the wine, sweeten, add the veal stock, reduce
to two-thirds, pass through a conical sieve, skim off the fat, set aside and thicken with gelatine if
necessary.
Assembly Spread 50 g of stuffing on each pigeon, then lay a cylindrical 50 g block of foie gras along
the centre. Close the pigeons and wrap tightly in aluminium foil to reconstitute their original shape.
Cooking Cook the pigeons in veal stock for one hour at 70 °.
Finishing touches Remove the foil and cut each pigeon in half.
Presentation Place one pigeon on each plate, coat with red wine sauce, garnish with a brunoise
tartlet, a courgette flan removed from its mould and two spring rolls. Decorate with chervil and grapes.
Recommended wine Saint-Julien 1990. This splendid Médoc cru is sheer velvet. Here, at its
apogee, it partners this dish splendidly.
13
Robot-Coupe’s
recipes
Carrot and courgette roulade with
a salmon fondant heart, tomato coulis
(Page 17)
Ingredients
Serves 4
Carrot and courgette roulade Peel the carrots. Wash
the courgettes, cut them in half lengthwise and remove the
seeds. Cut each vegetable into chunks, boil separately, drain and
leave to dry on a tea towel. Blend each separately using the
Robot-Coupe R.602 V.V. in its cutter mixer version and add three
eggs to each, then season with salt and pepper. Spread a 5-cm
layer of each vegetable on a baking sheet lined with baking
parchment and bake in an oven at 150 ° for roughly 12 minutes.
Cool immediately in a blast chiller.
Salmon fondant Bake the fillet of salmon on a bed of coarse
salt in an oven set at 180 ° for about 10 minutes. The flesh in the
centre should still be translucent. Skin the fillet, flake the fish
using the Robot-Coupe R602 V.V. cutter mixer at a low speed
setting, then bind with the gelatine dissolved in the cream. Leave
until lukewarm, then shape into a roll using cling film. Set aside
in the refrigerator.
250 g
Carrots
250 g
Courgettes
6
Eggs (3 + 3)
QS
Salt, pepper, coarse salt
250 g
Fillet of salmon
(net weight)
2 1/2
Sheets of gelatine, soaked
and squeezed dry (i.e. 5 g)
20 g
Cream
4
Tomatoes
1
Onion, chopped
1
Bouquet garni
100 g
Chicken jus Vegetable
confit :
2
Carrots
1
Courgette
1
Celeriac
200 g
Sweet white wine
200 g
Vegetable stock
50 g
Butter
50 g
Balsamic vinegar
(reduction)
QS
Chervil, cherry tomatoes
to decorate
Assembly Lay one vegetable mousse on top of the other, place
the salmon fondant on top and roll up in a piece of cling film.
Fasten the ends of the film and chill.
Tomato coulis Wash the tomatoes and cut into quarters.
Gently fry the chopped onion, add the tomatoes and the bouquet garni. Add the chicken jus, simmer
for 15 minutes, then strain using the C80 automatic sieve. Check the seasoning and reduce if
necessary.
Vegetable confit Using the vegetable cutter attachment fitted with a brunoise accessory (5 x 5 mm),
dice the carrots, courgettes and celeriac. Blanch them separately, drain, then cook very slowly in the
sweet white wine and vegetable stock. Drain. When needed, reheat in butter.
Finishing touches and presentation Cut the roulade into diagonal slices and arrange three
slices on each plate, together with a mound of confit (use a conical mould).Pour around the tomato
coulis and balsamic vinegar reduction. Decorate with chervil and quartered cherry tomatoes.
14
Robot-Coupe’s
recipes
Supreme of mallard with grilled Sichuan
pepper and blended grape juice sauce (Page 18)
Ingredients
Serves 4
2
4
800 g
2
1
1 kg
150 g
QS
Mallard ducks
Potatoes (medium-sized)
Green grapes (150 +
650)
Carrots
Onion
Broad beans
Cream
Table salt, freshly-milled
black pepper, Sichuan
pepper, oil, butter
Chestnut honey (2 + 3)
Well-reduced mallard
stock
Bunch of redcurrants to
decorate
Preparation Pluck, flambée and draw the ducks, cut away the section
of the carcass with the breast and wings (keep the legs for another dish).
Peel the potatoes, cut them into wafers using a mandolin. Do not
rinse. Deep-fry immediately in baskets at 140 °. Set aside.
Peel 150 g of grapes, remove the pips and set aside. Remove the
remaining grapes from the bunch, set aside in the refrigerator.
Peel the carrots and onion, then chop using the vegetable cutter
5 tbsp
attachment fitted with a brunoise accessory (5 x 5 mm). Set aside.
1l
Pod the broad beans, blanch, then skin. Boil, drain and blend using
the Robot-Coupe R602 V.V. in its cutter mixer version at the 3,000
QS
rpm setting. Blend in the boiling cream at 300 rpm, season with salt
and pepper. Keep warm.
Sauce Blend the unpeeled green grapes using the Robot-Coupe CMP 250 V.V. stick blender, then
pass through the Robot-Coupe C80 automatic sieve to obtain a juice without any skin or pips. Reduce
by half and set aside.
In a sauté pan, soften the carrot and onion brunoise, add 2 tablespoons of chestnut honey, deglaze
with the grape juice reduction and add the mallard stock. Simmer for about 20 minutes, strain through
a conical sieve, season and whisk in the butter.
Cooking Season the mallard carcasses, brown them in a sauté pan with oil and butter over a high heat,
coat the skin lightly with honey and scatter with crushed Sichuan pepper. Finish the cooking under the
salamander. Remove the supremes and slice them.
Finishing touches and presentation On each plate, arrange slices of mallard supreme, then add
3 broad bean purée quenelles and pour around the sauce. Place a few grapes warmed up in the sauce
in each potato wafer basket.
Decorate each plate with a bunch of redcurrants.
NB In this recipe, the grapes are blended in order to extract as much bitterness as possible from the pips.
(Page 19)
1
Blend the unpeeled grapes using the
Robot-Coupe CMP 250 V.V. stick blender
2
3
Blend the broad beans using the R602 V.V.
cutter mixer at the 3,000 rpm setting.
4
5
Remove the duck legs, then trim the
carcass with the supremes still on the bone.
6
Strain the grape pulp through the Robot-Coupe
C80 automatic sieve to extract as much bitterness
from the pips as possible.
Using the vegetable cutter attachment of the R602
V.V fitted with a brunoise accessory (5 x 5 mm),
cut the carrots and onion into fine dice.
Remove the supremes from the bone and cut
into slices.
15
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VEGETABLE PREPARATION
MACHINES
POWER MIXERS
CUTTER MIXERS
AUTOMATIC SIEVES-JUICERS
VERTICAL CUTTER MIXERS
BREAD SLICER
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