Roasted Peacock a la Palace Hotel
Roasted Peacock Breast a la Palace Hotel
Servings: 4-6
Ingredients:
1 Peacock Breast (1.5 – 2 lbs) or 4 chicken breasts
Herb de Province butter (below)
Mushroom Sauce (below)
Garnish:
Snipped fresh parsley
Thyme leaves
Process:
Take the Herbe de Provence butter out of the refrigerator and allow it to come to room temperature.
Use a meat mallet to flatten the breast(s) to 3/4” thick.
Spread the room temperature herbed butter over the breast(s) to 1/4” from each edge.
Roll the breasts) up from the narrow to the wider end.
Tie the breast(s) with butcher’s string to maintain the roll.
Lightly oil the interior of a 9×13 baking dish or one large enough to hold
the breast(s) and set aside.
Place breast in the prepared baking dish. Use a brush to coat it with oil.
Place the breast in the ice box overnight.
Make the mushroom gravy and place in the ice box overnight.
The next day, take the breast(s) out of the ice box and allow it/them to come to room temperature for one hour.
Preheat oven to 425℉.
Sprinkle the sweet paprika over the top and sides of the breast(s).
Place the baking dish in the oven.
Bake uncovered until the breast(s) reaches 165℉.in the center of the roll.
This may take about 35-40 (peacock) or 25-35 (chicken) minutes. Times will vary based upon the thickness of the roll and the accuracy of the oven.
Heat the mushroom sauce over medium heat until barely simmering, stirring often.
When the breast(s) is done, place the baking dish on a heat resistant surface and allow to rest for five minutes.
Gently remove the butcher’s string.
Slice the breast(s) into medallions approximately 3/4” thick.
Line the serving plate with the mushroom sauce or a layer of red lettuce leaves.
Transfer the medallions to the serving plate, overlapping the medallions.
Sprinkle with chosen garnish.
Serve.
Herbes de Provence Butter
Yield: ½ cup
Ingredients:
8 tablespoons at room temperature
1 teaspoon finely grated garlic
1 Tablepoon fresh thyme leaves or ½ teaspoon dried thyme leaves
1 teaspoon rosemary leaves or 1/8 teaspoon ground rosemary
1 teaspoon salt
2 teaspoons of Herbes de Provence
1/8 teaspoon of grated nutmeg
Finely grated zest of 2 lemon
2 teaspoons medium grind black pepper
Process:
Bruise the fresh leaves by pinching them between one’s fingers.
In a medium bowl, use a fork to combine the butter, garlic, thyme, rosemary, salt, ‘Herbes de Provence’, lemon zest, nutmeg and black pepper.
Place in the icebox overnight.
Mushroom Sauce
Ingredients:
16 ounces Button or Baby Portabello mushroom caps, in bite-sized pieces
½ cup dry white wine, such as a Pinot Grigio or Chardonnay (optional)
½ cup heavy whipping cream
1½ cups chicken broth
5 Tablespoon unsalted butter, divided
3 large shallots, thinly sliced
1 teaspoon pressed garlic
1 teaspoon fresh thyme leaves (no stems) or ½ tsp dried thyme
1/8 teaspoon grated nutmeg
1½ teaspoon Dijon mustard
2 Tablespoon flour
2 teaspoon olive oil plus
1/4 teaspoon salt
1/8 teaspoon pepper
Process:
Heat a large skillet over medium heat.
Once hot, add 3 Tablespoons of salted butter and 2 teaspoons of olive oil to the skillet.
When the butter is melted and foamy, add the shallots and sauté until transluscent and soft.
Add the mushrooms and garlic and saute until the mushrooms are soft and sweating, gently stirring occasionaly.
Remove the mushrooms, shallots, and any liquid to a clean bowl and reserve.
Melt 2 Tablespoons of butter in the skillet.
Add flour and stir until golden in color.
Add thyme, white wine, 1½ cups chicken broth, nutmeg, and Dijon mustard. Whisk until the sauce thickens.
Add mushrooms, shallots, and liquid.
Add cream and stir gently to combine.
Allow sauce to reduce for 10 minutes over medium, stirring continuously.
Sprinkle with salt and pepper (to taste).
Place in the ice box overnight.
.