This recipe started out as a duck dish, took a leap to the bovine sector and ended up as a chicken dish. Not necessarily what I had planned but there were obstacles. There always are. You have to adapt to what's thrown at you.
4 chicken breasts
4 large potatoes
1 litre of chicken stock
4 sprigs of thyme
400g of purple or white cauliflower
50g of cream
A few drops of lemon juice
1 broccoli stem
400ml of dark chicken stock
Pan sear the chicken breast the transfer the chicken to the oven and roast at 100 degrees celsius, until the inner temperature reaches 62 degrees. Let the breast rest for at least one hour. Just before serving, sear the chicken until the skin is crispy and add a little salt and pepper.
Heat up the chicken stock and let it simmer for a couple of minutes. Meanwhile, peel the potatoes and cut them into cubes or barrel-shapes. Put the potatoes and thyme sprigs in a roasting tin. Pour over the chicken stock. It must nearly cover the potatoes. Roast the potatoes in the oven for 30-40 min in a oven at 200 degrees. Keep warm.
Boil the cauliflower in milk until it's soft. Pour out the milk and squeeze out what's left of the milk from the cauliflower with a clean kitchen towel.
Blend the hot cauliflower until it´s perfectly smooth with a hand blender. Add salt, pepper and lemon juice. Keep warm.
Slice the broccoli stem extremely thin- 0.1-0.5 mm slices. Place the slices in ice cold water and keep cool. Just before serving, toss the slices with salt, black pepper, olive oil and a few drops of lemon juice.
Sherry Vinegar Gravy:
Let the stock boil and reduce to taste and texture to your liking. Season to taste with the vinegar, truffle juice, salt and pepper.