0 THE RECIPE Pearl-hen cannon with 1001 Nights Confit Home Recipes Pearl-hen cannon with 1001 Nights Confit INGREDIENTS 3 pearl-hen fillets 100 g of minced veal 1 egg Coriander Dried raisins 1 peeled tomato 1 lemon Mint Brown poultry stock 4 figs Curcuma 20 cl of cream 1001 Nights confit Didden PREPARATION Open the white pearl-hen fillets in order to fill them (make an incision in the centre and flatten the fillet out so as to be able to make a roll). Pass the minced veal through a mixer, add one egg and the cream, next mix everything until a smooth, creamy mixture is obtained. Drain off excessive liquid, add seasoning as well as the coriander and the curcuma. Chop the coriander and the mint. Dice the tomatoes. Extract the juice of one lemon. Soak the raisins in a bit of water. Stuff the white fillets with the veal filling and add a little bit of confit. Next, roll them up in aluminium paper and put in the oven for 20 minutes. Bring salted water to the boil. Pour a bit of olive oil into the taboulé and add the water. Next, cover with a paper film and allow to rest for 5 min. Then add the mint, tomato, lemon juice, raisins and pepper. Allow the stock to reduce to half the volume and then add the confit and mix. Add seasoning. Garnishing: Cut the roll into three equal parts and arrange them vertically on the plate. Put the taboulé in a cookie cutter and add a few pieces of fig. Add some sauce. DISCOVER OUR PRODUCTS Didden S.A. Rue Auguste Van Zande 37 1080 Brussels Belgium T: +32 2 482 35 80 MENU PIED DE PAGE Press Cookies Frequently asked questions Privacy Policy Terms and Conditions Log in We use cookies on this site to enhance your user experience By clicking the Accept button, you agree to us doing so. More info Necessary cookies These cookies are necessary for the proper functioning of our website. Analytical cookies These cookies collect anonymous information on the surfing behavior of the users of the website. Save preferences Accept all cookies