Chicken breast stuffed with foie gras served with shiitake mushroom risotto and mushroom salad
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Chicken breast stuffed with foie gras served with shiitake mushroom risotto and mushroom salad
main course recipes


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INGREDIENTS
6 whole Supreme(s) of chicken breast
3 whole Duck foie gras slice(s)
6 pinch(es) Fine salt
6 Turn Freshly ground black pepper
50 ml olive oil
300 g Carnaroli rice
0.5 whole Onion(s)
100 ml Dry white wine
30 g Grated parmesan
30 g Unsalted butter
900 ml Water
200 g Shiitake mushroom(s)
6 pinch(es) Smoked sea salt
150 g Button mushroom(s)
0.5 bunch Chervil
0.5 whole Lemon(s)
 

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DIRECTIONS
01
Peel and finely dice the onion

02
Wash and roughly chop the chervil

03
Grate the parmesan

04
Cut the shiitake mushrooms into slices

05
Juice the half lemon

06
Cook the mushrooms in a pan of boiling water and then add the smoked sea salt

07
Cover and leave to infuse for 30 minutes

08
Cut the foie gras into 1cm by 4cm slices and season with salt and pepper

09
Remove the skin from the chicken breasts, cut in half lengthways and flatten gently

10
Season with salt and pepper

11
Place a slice of foie gras on to each piece of chicken, roll the chicken around the foie gras and wrap in clingfilm

12
Bring a pan of water to the boil and then place the chicken in the pan, making sure that the rolls are completely immersed (place a plate on top if necessary)

13
Bring the water back to the boil, cover and then lower the heat and poach the chicken for 15 minutes

14
Heat a saucepan and add a drizzle of olive oil

15
Sweat the onions with a pinch of salt and then add the rice

16
Stir the rice to coat in oil

17
Once the rice is translucent, deglaze with the white wine

18
Once all the wine has evaporated or been absorbed, add a ladleful of the mushrooms and cooking stock to the pan

19
Stir and then allow the liquid to be absorbed before adding another ladleful

20
Repeat until all the liquid has been absorbed (usually 15-17 minutes)

21
Once the rice is cooked, add the grated parmesan and mix well

22
Peel the white mushrooms and thinly slice

23
Season with salt, pepper and lemon juice

24
Remove the chicken and foie gras rolls from the pan and take off the cling film

25
Cut the rolls into thick slices

26
Serve the risotto in the base of deep plates or soup bowls

27
Arrange the chicken slices around the edge of the dish and finish with a handful of mushroom salad in the centre

28
Garnish with the chopped chervil and serve immediately.

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