Chicken and clementine ballotine

(For 4 portions)

• 12 pieces Oyster Leaves
• 1 punnet Garden Cress
• 1 punnet Mustard Cress
• 4 medium chicken breast
• 4 pieces peeled clementine
• 400ml chicken stock
• 8 small, peeled onions
• 16 carrot balls
• 20gr unsalted butter
• 1 tbsp rapeseed oil

• Stuff the chicken breast with half of the clementine and sear them in a hot pan with the butter and rapeseed oil. 
• Roll each breast to form a cylinder with the help of the cling film and poach in simmering water for 25 to 30 minutes.  
• Cook the onions and carrots, simmering slowly in the chicken stock and add the clementine segment from the other 2 fruits 5 minutes before the end of the cooking process. 
• Pass through a fine sieve and reduce the stock by half. 
• Remove the cling film and cut the chicken into thick slices and serve with the carrot, onions, and clementine stew. 
• Pour the reduce stock on top and serve with the Oyster Leaves, Mustard Cress and Garden Cress. 

Recipe: Franck Pontais