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

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