Galantine

Name: Galantine
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 1 serving
Cuisine: Mediterranean
Ingredients: 1 chicken leg; 60 g pork shoulder; 20 g cooked ham; 15 g shelled pistachios; 1 tbsp Cognac; 1 tbsp double cream; 1 egg yolk; 1 tsp fine salt; 1 pinch ground white pepper; 1 pinch quatre épices; 400 ml chicken stock; 1 carrot; 1 shallot; 1 sprig thyme; 1 bay leaf; 1 leaf gelatine; 4 cornichons

A classic French galantine: a chicken leg boned out, spread with a Cognac-scented pork forcemeat studded with ham and pistachios, rolled tight in muslin, gently poached in stock and pressed overnight. Served cold in slices with its own clear aspic and cornichons.

Mains 25g+ protein

90 min40 prep · 50 cookHard647 kcalper serving

Instructions

Lay the 1 chicken leg skin-side down on a board. With a small sharp knife, cut along the thigh and drumstick bones and lift them out, keeping the skin in one piece. Trim away any sinew, then butterfly the thicker flesh and lightly bat it out so you have an even rectangle of meat about 1 cm thick with a border of skin all round. Season the cut surface with 0.25 tsp of the salt.
For the forcemeat, put the 60 g minced pork in a cold bowl with the 1 egg yolk, 1 tbsp Cognac, 1 tbsp double cream, 0.5 tsp salt, 1 pinch white pepper and 1 pinch quatre épices. Beat with a spatula for 1-2 minutes until sticky and homogeneous, then fold through the 20 g diced ham and 15 g pistachios. Keep it cold.
Spread the forcemeat down the centre of the meat in a log, leaving a 2 cm margin. Bring the two long sides of skin up over it and overlap them so the filling is sealed inside. Roll the galantine in a double layer of damp muslin, twist the ends like a cracker and tie them with string, then tie two or three loops along the length so it holds a neat, firm cylinder.