Here Justin puts his own heavenly spin on this classic French veloute-based sauce with the addition of foie gras butter and armagnac.
- 1 kg chicken wings, chopped small
- 1 litre white chicken stock
- 1 litre pure cream
- 60 g unsalted butter
- 100 g shallots, finely sliced
- 100 g button mushrooms, finely sliced
- 3 cloves garlic, finely sliced
- 2 sprigs thyme
- ½ bay leaf
- 100 ml white wine
- 50 ml Madeira
- salt and freshly ground pepper
- 50 g foie gras butter
- 30 ml Armagnac
- squeeze of lemon juice
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Put half the chopped chicken wings into a large saucepan and cover with the chicken stock. Bring to the boil, then lower the heat and simmer for 1 hour. Pour through a chinois or fine sieve and reserve.
In another saucepan simmer the cream until reduced by half.
In a heavy-based frying pan, heat the butter to a nut-brown foam. Add the shallots, mushrooms, garlic, thyme and bay leaf and sweat gently for 5 minutes until shallots are soft but not coloured. Add the remaining chicken wings and sweat for another minute then add the white wine and simmer vigorously until almost completely evaporated. Add the Madeira and bring to the boil, then add the reserved chicken stock and simmer until reduced by one-third.
Add the reduced cream and simmer for 4 minutes then taste and season with salt and pepper. Pour through a chinois or fine sieve and return to a clean saucepan. Use a handheld blender to whisk in the foie gras butter and Armagnac and finish with a squeeze of lemon juice. Serve immediately.
Recipe from Becasse: Inspirations and Flavours by Justin North with photographs by Steven Brown. Published by Hardie Grant Books.