Chicken Or Duck Rouladen With Morel Sauce Recipes

Steps:

• Season the chicken generously all over with salt and pepper.
• Heat the olive oil in a large heavy pan over medium-high heat. Once the oil is shimmering and just starting to smoke, add the chicken skin-side down and cook until golden brown all over, flipping halfway through, about 12 minutes. Transfer the chicken to a plate; set aside.
• Return the pan to medium heat and add the shallots and garlic to the pan. Cook, stirring often, until the shallots are soft and the garlic is lightly browned, about 2 minutes. Add the mushrooms and cook, gently stirring and scraping up any browned bits from bottom of the pan with a wooden spoon, until the mushrooms begin to release liquid, about 2 minutes. Transfer the mushroom mixture to a medium bowl and set aside.
• Add the wine to the pan and bring to a boil. Cook until the wine is reduced by half, about 4 minutes. Add the broth and thyme and bring back to a boil. Return the chicken to the pan, skin-side up, along with any juices from the plate and cover with the lid slightly ajar. Reduce the heat to medium-low and simmer until the chicken is cooked through, about 15 minutes.
• Swirl in the cream and return the mushroom mixture to the pan. Simmer (uncovered) over medium-high heat, stirring occasionally, until the sauce thickens slightly, about 8 minutes. Season with salt and pepper. Place the chicken on a serving plate, spoon the mushroom sauce over and sprinkle with chives.

Steps:

• In a small heavy saucepot boil water with sugar, without stirring, until a golden caramel.
• Remove pot from heat& carefully add red-wine vinegar& 1 tablespoon Balsamic vinegar down side of pan.
• Stir mixture over moderate heat until caramel is dissolved, about 3 minutes.
• Remove from heat.
• In a heavy saucepan sautè the Morel Mushrooms in butter, stirring over moderate heat until the liquid from the mushrooms is evaporated, about 5 minutes.
• Transfer mushrooms with a slotted spoon to a bowl& reserve.
• Add shallots& garlic to pan& cook, stirring until golden.
• Stir in wine& boil until reduced to about 1 cup, about 15 minutes.
• Add chicken broth& the reserved morel soaking liquid& reduce to about 1 1/4 cups, about 15 minutes.
• Remove pan from heat& stir in caramel mixture, chives& parsley.
• Add mushrooms to sauce with salt& pepper to taste.
• If desired, stir in additional Balsamic vinegar, 1 teaspoon at a time& lemon juice.
• Wilt the red chard& set aside.
• Slightly season the flattened breasts with salt, pepper,& just a little bit of allspice (do not overdo allspice).
• Place each breast onto a leaf of Chard.
• Place a sautèed black trumpet mushroom in the middle of each breast.
• Place Morel mushroom mix in middle of each breast.
• Roll up the breasts.
• Wrap each breast in saran wrap& then tie both ends together, which will keep the saran wrap from opening.
• Cook in boiling water 16 minutes for medium rare.
• Remove& serve topped with the Morel Sauce.
• NOTE: This recipe is best with duck breasts, rather than chicken breasts, but duck breasts can only be gotten in a specialty gourmet store& are usually expensive.
• However, if you wish to really treat yourself or impress someone, use duck breasts.

Steps:

• Place butter and minced shallot in a 1-quart sauce pot over medium heat. Cook until translucent. Add morels and a pinch of salt. Cook for 3 minutes, stirring occasionally. Add white wine and reduce by two-thirds. Add heavy cream, turn down the heat and simmer for 20 minutes, until the sauce coats the back of a spoon.
• Season with salt and pepper to taste. Keep warm until ready to serve with chicken breasts.

Steps:

• Preheat the oven to 375 degrees F.
• Lift the morels carefully from the hot water in order to leave any grit behind in the liquid. Rinse a few times to be sure all the grittiness is gone. Discard the liquid and dry the morels lightly with paper towels. Set aside.
• Sprinkle the chicken breasts with salt and pepper. Dredge them in flour and shake off the excess. Heat half the clarified butter in a large saute pan and cook the chicken in 2 batches over medium-low heat until browned on both sides, 8 to 10 minutes. Remove to an ovenproof casserole.
• Add the rest of the clarified butter to the pan along with the shallots, drained morels, and garlic. Saute over medium heat for 2 minutes, tossing and stirring constantly. Pour the Madeira into the pan and reduce the liquid by half over high heat, 2 to 4 minutes. Add the creme fraiche, cream, lemon juice, 1 teaspoon salt, and 3¿4 teaspoon pepper. Boil until the mixture starts to thicken, 5 to 10 minutes. Pour the sauce over the chicken and bake for 12 minutes, or until the chicken is heated through. To make ahead, refrigerate the chicken and sauce in the casserole and reheat slowly on top of the stove.

Steps:

• Skin the duck breasts (the skin can be fried over low heat and the fat used for frying potatoes on another occasion). Sprinkle the breasts with safflower oil and set aside. (If you have decided to render the duck skin, omit the safflower oil and sprinkle the breasts with a tablespoon of the hot duck fat before grilling them.)
• Clean the morels thoroughly under running water.
• Melt the butter in a skillet and soften the shallots.
• Preheat broiler.
• Add the morels to the skillet and saute for five minutes, stirring frequently. Meanwhile, broil the duck breasts for about three minutes on each side. They should be rare in the middle.
• Add the brandy to the morels, cook for a minute, then add the creme fraiche. Heat through, season to taste with salt and pepper. Spoon the mixture on two individual plates and add the duck breasts. Serve immediately.