Preheat the oven to 250 degrees F.
Prepare chicken by cutting off the legs, neck, and wings. Remove skin from legs and de-bone both legs; reserve skin. Take the skin and roll it out until flat. Place between 2 silpat mats or greased parchment paper and bake with weighted iron until crisp and golden. Reserve both crisp skin and chicken for later. Leave oven at 250 degrees F.
Beurre blanc: Melt 2 tablespoons butter in a medium saucepan over medium heat. Add shallots and cook until translucent and softened. Deglaze the pan with wine. Add cream and then slowly emulsify the remaining butter into the liquid until creamy and emulsified. Remove from the heat.
Season the reserved chicken breasts with salt and pepper and then place breasts, wing side down, in a rondeau. Pour beurre blanc over the breasts and add thyme, lemon verbena, and cardamom. Make sure the chicken has enough room to swim in the butter and is completely covered. Cover chicken with a round cut from parchment paper. Poach in the oven at 250 degrees F until fully cooked through and tender. Make sure butter does not exceed 140 degrees F.
Roulade: Remove any tendons and sinew from the legs and lightly flatten the leg meat. Season the legs with salt and pepper and fill with a 4-ounce piece of foie gras that has been cut into a long rectangle. Repeat this step for the other leg. Roll the leg around the foie gras and let it rest on the fold. Soak the caul fat in salted water for 30 minutes.
Unwrap the caul fat and lay it out to dry. Cut a square out of the caul fat about the same size as the length of the roulade. Allow enough fat to cover the roulade completely. Using butchers' twine, tie up the roulade, allowing at least an inch in between each tie and making sure you do not tie the roulade too tight.
Preheat the oven to 350 degrees F.
Place the roulades in a large, hot, oven-safe skillet. Sear over high heat until evenly browned. Transfer skillet to the oven and roast until the internal temperature reaches 160 degrees F. Remove from the heat and let rest.
Garnish: Blanch the leeks and asparagus in boiling, salted water. Glaze with butter, thyme, and minced shallots. Season with sea salt and pepper.
Arrange the leeks on 1 side of the plate diagonally from a pile of the asparagus. Place a slice of the poached chicken breast on top of the asparagus. Place a slice of the chicken roulade on top of the baby leeks. Garnish the plate with summer truffle slices, and a pluche of fine herbs. Finish with Fleur de Sel and crisp chicken skin.
Sauce: Reduce your chicken jus until it reaches the desired flavor. Adjust the flavor with 50 percent red wine reduction, percent Port wine reduction, and a little foie gras fat. Drizzle sauce over chicken and serve.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2649.35 Kcal (11092 kJ)
Calories from fat	2235.73 Kcal
		% Daily Value*
Total Fat	248.41g	382%
Cholesterol	856.93mg	286%
Sodium	585.16mg	24%
Potassium	1203.65mg	26%
Total Carbs	33.15g	11%
Sugars	12.79g	51%
Dietary Fiber	4.75g	19%
Protein	68.94g	138%
Vitamin C	34.1mg	57%
Vitamin A	2.6mg	88%
Iron	9.4mg	52%
Calcium	234.5mg	23%

Amount Per 100 g
Calories	294.76 Kcal (1234 kJ)
Calories from fat	248.74 Kcal
		% Daily Value*
Total Fat	27.64g	382%
Cholesterol	95.34mg	286%
Sodium	65.1mg	24%
Potassium	133.92mg	26%
Total Carbs	3.69g	11%
Sugars	1.42g	51%
Dietary Fiber	0.53g	19%
Protein	7.67g	138%
Vitamin C	3.8mg	57%
Vitamin A	0.3mg	88%
Iron	1mg	52%
Calcium	26.1mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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