Pearl-hen cannon with 1001 Nights Confit


  • 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


  • 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 taboulĂ© 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.


  • Cut the roll into three equal parts and arrange them vertically on the plate.
  • Put the taboulĂ© in a cookie cutter and add a few pieces of fig. Add some sauce.