Chicken with Foie Gras
- serves 4
125 g (4.50 ounces) Torchon-Style Foie Gras (see recipe), at room temperature
125 mL (1/2 cup) duck fat or softened butter
1 Chicken, about 2 kg (4 lb)
15 mL (1 tablespoon) dried breadcrumbs
Salt and pepper
1. Line a roasting or baking pan with parchment paper.
2. Set aside 15 ml (1 tablespoon) of the duck fat.
3. In a food processor, pulse the rest of the duck fat with the foie gras until smooth.
4. Butterfly the chicken: Place the chicken on its back on a cutting board and, using a chef's knife, cut through the back along one side of the backbone. (If you prefer, you can cut out the backbone.)
5. Turn the chicken over, open it and press to flatten.
6. Lay the chicken flat, skin side up. Work your fingers under the skin of the breast and thighs, separating it from the meat. Take care to avoid tearing the skin. Spread the foie gras mixture under the skin. Refrigerate for 2 hours.
7. With the rack in the middle position, preheat the oven to 200°C (400°F).
8. Place the chicken in the pan, skin side up. Rub the reserved duck fat over the skin. Sprinkle with breadcrumbs and season with salt and pepper.
9. Insert a meat thermometer into the thigh without touching the bone.
10. Roast until the thermometer reaches 82°C (180°F), 75 to 90 minutes.
11. Serve with carrots and mashed potatoes.
12. Note: For a different twist on mashed potatoes, substitute buttermilk for the milk and toss in some chopped fresh chives.