Serves 10 | 1 skewer per person
Ingredients
Chicken breast sous vide
700-800g chicken breast, bone included
4l mineral water
250g fine salt
125g sugar
40g pink salt
Seared duck foie gras
500-700g duck foie gras, whole lobe
Salt
Xerez coulis
100ml xerez vinegar
1g xantana texturas
Shallot xerez
300g shallots, halved
10g kaffir lime zest
100g Maldon salt
Xerex vinegar
Olive oil
Spring onion heads
100g spring onion
Chicken foie gras skewer
Peanut oil, to season
Kaffir salt, to season
20 kaffir lime leaves
To serve
Kaffir salt, to season
Olive oil, to season
10 pcs Vineyard wood, 15cm long
10 ceps
Method
Chicken breast sous vide
Start by making a brine mix with the mineral water, fine salt, sugar and pink salt. Dissolve the sugar and salt in 1 litre of the mineral water, and warm over a low-medium heat. Combine with the remaining 3 litres of mineral water. Submerge the chicken breast in the brine mix for 6 hours. Remove and pat dry with absorbent paper. Reform the chicken breast by wrapping with cling film to form a natural shape. Transfer to a vacuum bag. Vacuum to 100%, then submerge in a water bath heated to 65C for approximately 3 hours. Remove when the internal core temperature reaches 70C. Cool in ice water and refrigerate until required.
Seared duck foiegras
Using a hot knife, slice the duck foie gras into 2.5cm thick portions. Season the portions with salt, on presentation side only. Sear the seasoned side of foie gras on a non-stick pan heated to a medium-high heat until evenly caramelized. Transfer the seared foie gras to a paper-lined flat tray. Cover and refrigerate until required.
Xerez coulis
Mix the xerez vinegar and xantana texturas using a hand-held blender on a low speed. Pass through a sieve, then store in a fine tipped squeeze bottle in the fridge until required.
Shallot xerez
Slice the shallots in half vertically, from top to bottom. Make a kaffir lime salt by combining the salt and kaffir lime zest. Separate the layers of the cut shallot, then marinade the center layers in xerez vinegar, olive oil and the kaffir lime salt for 1 hour. Remove and store at room temperature in a covered container.
Spring onion heads
Portion the spring onion heads with a partial, 7cm long cut through the centre. Refrigerate in a covered container.
Chicken foie gras skewers
Remove the cooked chicken breast from the bone using a sharp knife, being careful not to detach the chicken tendon from the breast. Remove any veins if necessary. Torch the chicken skin, until well caramelized and crispy. Portion the chicken breast, slicing horizontally through the breast, to create 30g portions, approximately 2.5-3cm thick. Lay the chicken slices flat side down.
Divide the seared foie gras into 25g portions, using a sharp knife while keeping the natural shape of the foie gras lobe.Season the top side of the chicken portion lightly with peanut oil and kaffir lime salt.Top the seasoned chicken breast with portioned foie gras, with the seared side facing up.Center the chicken and foie gras montage on one kaffir lime leaf.On a 30 degree angle, skewer the center of the chicken and foie gras montage and kaffir lime leaf. Under this leaf, skewer a tightly rolled second kaffir lime leaf, in order to support the montage. Gently slide the montage until the rolled lime leaf is 5cm above the skewer tip.Stand the skewer on an ovenproof surface, and transfer to ovenproof trays. Repeat 10 times.
To serve
Preheat the oven to 65C, 30% steam. Place each chicken foie gras skewer in an ovenproof container. Put the skewer containers and 10 empty glass jars into the oven. Heat for 10 minutes and remove. Transfer the skewers into the warmed glass jars.Burn the edge of vineyard wood until it smokes. Add the smoking wood to the glass jar, and close immediately. Return the jar to the oven, and heat for 1 minute.
Sear the cep in a non-stick pan. Season the shallot xerez and spring onion heads with olive oil and kaffir lime salt. Neatly plate the cep, a pinch kaffir lime salt, a seasoned spring onion head, three seasoned shallot xerez’, and a 3cm drop of xerez coulis.Serve the smoked chicken jars with prepared plates.