Suprême de volaille à la Gran'Draille

Suprême de volaille à la Gran'Draille
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Preparation time : 30min
Difficulty : difficult
Cooking time : 30min
Gran'Draille Poultry Supreme Recipe

Ingredients

  • 1 chicken fillet per person
  • 1 jar Gran'draille Jean Martin
  • 1 raw foie gras escalope

Recipe

Heat approximately 2 liters of water.

Cut the foie gras escalope into two or three pieces lengthwise.

Open the chicken fillet lengthwise to thin it out, without going all the way to keep the piece in one part. Make a few slanted incisions.

Place the Grand'raille in a line, along its entire length and, on top, one of the pieces of foie gras escalope.

Close the chicken breast, then using microwaveable plastic wrap, roll it tightly to form a sausage. Tie the 2 sides of the ballottine tightly.

When the water is boiling, add the chicken sausages, then cover and turn off the heat. Leave to rest off the heat for 30 minutes.

JEAN MARTIN PRODUCTS TO MAKE THIS RECIPE :

  • Grossane black olive puree

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