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Truffle Glazed Corn-Fed Chicken Breast - By Chef Pradeep Bhandari
Indulge in Chef Pradeep Bhandari's exquisite creation: Truffle Glazed Corn-Fed Chicken Breast.
Ingredients:
- Corn-Fed Chicken Breast (130-140 gm) - 1 pc
- Chicken Mince - 100 gm
- Black Truffle Puree - 50 gm
- Egg Yolks - 2 pcs
- Cream - 100 ml
- Fresh Chives - 5 gm
- Fresh Tarragon - 5 gm
- Salt
- Pepper
- Butter - 100 gm
- Mashed Potato - 100 gm
- White Jumbo Asparagus - 1 pc
- Teardrop Peas - 10 gm
- Soaked Morels - 1 pc
- Sauerkraut Juice (mixture of cabbage soaked in vinegar) -
50 ml
Method:
1. Clean and marinate the chicken breast with salt and white
pepper.
2. For the Mousse: Blend the chicken mince with egg yolks and
20 ml cream. Add truffle paste, chopped chives, chopped tarragon, salt, and
pepper. Mix well and refrigerate for 30 minutes.
3. Apply the chicken mousse on top of the breast (using a
chicken breast shape silicone mold for perfect shape) and sous vide the chicken
breast for 1 hour at 75 degrees Celsius.
4. In a small pan, reduce the cream with butter. Add mashed
potato, salt, and pepper. Cook for 5-7 minutes until smooth.
5. For the sauce: In a pan, reduce the sauerkraut juice by
half. Add butter, cream, salt, and pepper. Whisk gently.
6. Sear the chicken breast from the skin side on low heat
until golden brown.
7. Cook the asparagus, teardrop peas, and soaked morels with
butter and thyme.
8. Plate and serve hot, garnished with mixed micro greens and tarragon oil.
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