Tuesday, August 3, 2010

Chicken Rillet

Chicken legs were seasoned with salt, sugar, pink peppercorn, fennel seeds, coriander seeds, bay leaves, black peppercorns and they were confit sous vide with chicken fat. Pull all the meat and seasoned with chicken fat, chicken jus, mustard seeds, dijon mustard, dill. Rolled up and chilled and sliced. Procedure is very similar to making a head cheese.

I also made this smoked walnut powder with handful of ingredients so that it just looks like a dirt but once you taste it, it actually is very complex in terms of taste and texture. Another elements of this dish are whipped mustard and Cyprus gray salt, dill leaves, nasturtium leaves.

No comments:

Post a Comment