Chicken Veloute with Pearl Onions and Peas

  • Yield : 3 cups
  • Prep Time : 30m
  • Cook Time : 40m
  • Ready In : 10m
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  • 2 cups apple cider vinegar
  • 1/3 cup sugar
  • 6 cups chicken stock
  • 3 ounces foie gras
  • 2 cups pearl onions, blanched and peeled
  • 1 cup frozen sweet peas
  • Freshly ground black pepper
  • 1/2 cup chopped flat leaf parsley


Step 1

Create a gastrique by combining vinegar and sugar in a saucepan; simmer until reduced to 1/4 of the volume. Pour in chicken stock; simmer again until reduced by half to condense the flavor. Buzz in the foie gras using a handheld blender. The sauce will thicken. Fold in pearl onions and peas. Season with freshly cracked black pepper, garnish with parsley.

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