Poultry balls stuffed with chestnuts and sweet spices

Ingredients

For 6 servings

• •4 4 Poultry fillets
• •250 g 250 g of Paris mushrooms
• •250 g 250 g of vacuum cooked chestnuts
• •2 2 shallots
• •3 3 strands of parsley
• •1 1/2 teaspoons of cinnamon powder Ducros
• •5 5 turns of pepper mill 5 bays Ducros
• •1 pincée 1 pinches of cumin powder Ducros
• •20 g 20 g butter
• •25 cl 25 cl bottom of brown poultry or veal
• •12 cl 12 cl porto
• •1 pincée 1 pinches of starch
• •15 g 15 g cold butter
• •2 pincée 2 pinches of Ducros powder cinnamon
• •5 5 turns of pepper mill 5 bays Ducros
• •salt
• •1 1 pumpkin
• •25 g 25 g butter
• •1 pincée 1 pinched cinnamon powder Ducros
• •3 3 turns of pepper mill 5 bays Ducros
• •big salt
• •6 6 sweet potatoes
• •10 cl 10 cl frying oil
• •salt
• •1 1 strands of parsley
• •pepper 5 berries Ducros

Method

1. 1.Prepare potatoes and potimarron purée: Preheat oven to 150°C.
2. 2.Peel and wash potatoes. Cut them into 1/2 cm rings and cut them into stars using a piece cutter.
3. 3.Wash and cut the potimarron into cubes without peeling. Place it in a saucepan with potato falls. Cover with water and add 1 teaspoon of large salt.
4. 4.When the potimarron and potatoes are cooked, pass them into a mashed mill with butter. Season with cinnamon and pepper 5 berries. Keep warm.
5. 5.Sauté the potato stars in hot oil until golden. Drain on absorbent paper. Keep them warm in the oven.
6. 6.For poultry ballotines: Finely peel and chop mushrooms.
7. 7.Cut chestnuts into pieces
8. 8.Peel and chop the shallots finely.
9. 9.Wash and chop parsley.
10. 10.In a skillet, sauté shallots and mushrooms in sparkling butter until cooked. Add chestnuts, salt, season with cinnamon, mill pepper and continue cooking for 3 minutes. Let cool.
11. 11.Place the poultry fillets flat to open the net into a flat cut. Place the cutlets on a food film.
12. 12.Put in the center a stuffing rod and roll it all in the film by closing the ends well by a knot.
13. 13.Bring a pot of water to a boil, simmer the ballotines and cook for 15 minutes.
14. 14.Make the sauce base: In a saucepan, mix the starch, brown bottom, Porto, cinnamon and pepper. Bring to a boil, stirring and reduce to 1/5. Settle.
15. 15.When serving, place the poultry ballotines: Bring the sauce to a boil and out of fire, whisk the butter cut into small cubes.
16. 16.Remove the film from the ballotines and cut the poultry ballotines into 3 bevel sections.
17. 17.On the plates, place a quenelle of potimarron mashed potatoes, a few potato stars and 2 segments of poultry sprinkled with sauce. Sprinkle with chopped parsley and pepper lightly with the pepper mill 5 berries.