Truffled Chicken Ballotine Ingredients Chicken Legs x 2 Minced Chicken Breast x 250g Double Cream x 250ml Egg White

x 1 Duck Fat Truffle Oil x 1 tbsp Method In a food processor, blitz the chicken breast, cream and egg white to create a mousse adding in the truffle oil and seasoning. Place in a fridge until cold and slightly set. Debone the chicken legs, spread the meat out and flatten. Spread out cling film on a clean work surface and place flattened chicken legs side by side on top. Spread mousse onto the legs. Now roll the meat with the cling film creating a cylindrical Ballotine. Make sure it is wrapped tightly and then tie each end. Using a metal skewer pierce a few wholes in the centre of the Ballotine through to the other side. This will allow the chicken to absorb some of the duck fat as it cooks. Melt the duck fat in a baking try so you have enough to submerge the Ballotine in. Poach in the oven at 95 degrees for an hour and a half. Remove from oven, take out of duck fat and place in fridge to chill. You can the slice and either serve cold or heat in a pan in the oven for a few minutes.