Chicken
- 2 chicken breasts, good quality, skin on
- 4 black garlic cloves
Foie Gras sauce
- 250g of foie gras, deviened, roughly chopped
- 400ml of Gewürztraminer
- 585ml of whole milk
- 1 lemon, juiced
Seasoning
- Charred leek purée
- 4 white leeks
- 1 tbsp of squid ink
- 1 tbsp of miso paste
- 1 dash of soy sauce
To serve
- 4 chestnut mushrooms
- 1 knob of butter
- 4 asparagus spears
- 100g of broad beans
- 100g of fresh peas
- 2 2/3 handfuls of pea shoots
- Rapeseed oil
- Salt
- For the foie gras sauce, place 375ml of the wine in a saucepan and reduce to 100ml. In a separate pan, bring the milk (585ml) to the boil slowly
- Remove from the heat and using a stick blender, blend in the foie gras, followed by the reduced wine and the juice of a lemon. Season to taste and set aside in a warm place until ready to serve.
- Preheat the oven to 130˚C/gas mark 1/2
- For the charred leek purée, cut the leeks in half lengthways and wash thoroughly. Use a very hot chargrill pan to blacken the leeks on both sides, then remove from the heat, trim down slightly and scatter evenly on the base of a saucepan.
- Add enough water to just cover (200-300ml), bring to a boil and simmer until the liquid has reduced and the pan is almost dry. Transfer to a high-speed blender and blitz with the squid ink, a dash of soy sauce and the miso paste
- Once the purée is very smooth, press through a fine strainer, transfer to a squeezy bottle and set aside until required
- Preheat oven to 150˚C/gas mark 2
- Make a couple of incisions along the side of each chicken breast and stuff with the black garlic. Bake in the oven for 18 minutes, then remove and rest for 5 minutes
- Meanwhile, cut the chestnut mushrooms in half and colour cut-side down in a hot pan with a dash of rapeseed oil. To finish, add a small knob of butter, toss to coat and season with salt
- Trim the asparagus and peel up to the tip. Blanch in boiling salted water with the peas and broad beans for 1 1/2 minute. Strain, peel the broad beans, season all the greens and keep warm
- Before serving, reheat the foie gras sauce, adding the remaining 25ml of wine to refresh the flavour
- To serve, pipe the charred leek purée in swirls on the base of each plate. Slice each breast in half and place on top of the purée
- Scatter the asparagus, broad beans, peas and mushrooms onto each plate. Drizzle with the foie gras sauce and garnish with pea shoots before serving
2 2/3 handfuls of pea shoots
25ml of Gewürztraminer
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