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Servings
For serving 2
Time
Preparation time: 24 hours
Cooking time: 1 hour
Ingredients
Fowl:
2 breasts, any poultry, scalloped, marinated in Domaine Pinnacle Ice Cider for 8 to 12 hours
Stuffing:
1 apple, peeled and diced
1 oz (30 g) butter
1.5 oz (45 ml) maple syrup
2 oz (60 ml) Domaine Pinnacle Ice Cider
Sauce:
1/2 cup (125 ml) demi-glace
2 tbsp (30 ml) roux (1/2 flour, 1/2 butter)
1 oz (30 ml) cognac
2 oz (60 ml) Domaine Pinnacle Ice Cider
2 apple slices, thick
1 oz (30 ml) maple syrup
Preparation
To make the stuffing, fry apples in butter and add maple syrup. Flambé with cognac and add Domaine Pinnacle Ice Cider. Stuff the supremes insuring they do not "leak". Wrap them, like candy, in resinite plastic. Drop in boiling water for 10 to 15 minutes depending on size of supreme.
To make the sauce, fry the apple slices in butter, add syrup and Domaine Pinnacle Ice Cider and flambé with the cognac. Set aside. Thicken demi-glace with roux. Strain and add Pinnacle caramel and apples.
Sauté the supremes until golden and cut diagonally, width wise. (If partridge is used, cook in oven for 1 hour at 300°F, 150°C.)
Serve the supremes with the sauce and fried potatoes, carrrots, asparagus or fiddle heads. Decorate with a bouquet of fresh tarragon and apple slice.
Credits
Mathieu Grégoire, Chef owner, Le Goupil Renart
1268 Van Horne, Outremont, Quebec
Tel: 514-274-1110
