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Confit Chicken Mousse on Seeded Baguette


You’ll Need

Confit Chicken

400g chicken breast (about 2 pieces)
8g salt
4g sugar
1L olive oil or duck fat
3 garlic cloves, halved
1 stick cinnamon
1 star anise
8 peppercorns
3 bayleaf

170g cream
100g chicken stock
150g butter (we recommend Pepe Saya salted)
4g salt
2g white pepper
5g nutmeg

1/2 bunch parsley
flakey salt, to taste

Method

Cover chicken breast in salt and sugar. Allow to sit overnight in the fridge.

The next day preheat your oven to 140°C. Place breast in an ovenproof dish, cover with olive oil and place in aromatics. Loosely cover with parchment to prevent the breast from floating up and caramelizing. Confit for 2 hours or until the flesh easily separates. Cool down to room temperature and place in the fridge overnight in an airtight container. The chicken breast can keep for a month submerged in olive oil.  

Remove chicken from fat and cube. Blitz cubes in a thermomix or blender of your choice until it becomes completely broken down, about 1 minute on medium high. Add chicken stock, salt, white pepper and nutmeg. Add butter and blitz until smooth. Finally, add cream and blitz until light and fluffy, about 1 minute. 

To Serve 

Spoon mousse on a plate, make a well and add olive oil, sprinkle on parsley. Serve with your favourite jam or dried fruit and nuts (eg. pistachios).