Tom Browning

Confit Chicken;

6 Chicken Legs
Sprig Thyme
2 Cloves Garlic
1Ltr vegetable Oil
Salt and Black Pepper
400g Foie Royal

Rub the Chicken legs with the Salt, Pepper, chopped Garlic and Thyme. Leave in the fridge overnight.

Wash of the legs, and place into a metal container, cover with the Vegetable Oil and cook in the oven at 90˚C for 8-10 hours until the meat comes away from the bone.

 

Make the Pasta;

Pasta Dough;
250g Type 00 Flour
10 Egg Yolks
15g Table Salt
10g Olive Oil
20 Picked Tarragon Leaves

Blend the Flour, Salt, Egg Yolks and Olive Oil in a food processor until all incorporated and a course flour like consistency is achieved.

Pour this onto a workbench and bring together.

Wrap in clingfilm, and vacuum pack.

Rest this in a fridge for at least 2 hours.

 

For the Raviolo

Towards the end of the chicken cooking time, whip the Foie Royal in a food processor, with a touch of water, until very smooth.

Once cooked, remove the Chicken from the oil and lightly drain on kitchen roll. Pick the meat from the bone into a bowl.

Combine the whipped Foie Royal and picked Chicken. Set aside, but not in the fridge.

Once rested, roll the Pasta through a pasta machine, (you shouldn’t need flour, however, don’t be scared to use some sparingly so the pasta doesn’t stick to the machine or bench) working down the settings to the third thinnest, split this into 2 pieces. Spread the picked Tarragon leaves evenly across one sheet of the Pasta, place the other sheet on top, and roll back through the Pasta machine, to the second thinnest setting. Cut in half again, and roll one half through the thinnest setting, this will be the top of the Raviolo.

On the bottom sheet of the pasta, evenly space ‘balls’ of the Foie Royal mix across the pasta, leaving approx 2 1/2 inch gaps. Carefully brush around the Foie balls with a little cold water. Lay the other sheet of pasta on top, gently pressing between each ball of filling. Separate into portions.

Using light pressure, seal the Raviolis pushing out all the air, lay onto a tray sprinkled with polenta.

These can be made up to 3 hours in advance, and kept in the fridge.

 

For the Tarragon crisps;

Cover a plate with catering Clingfilm, tightly. Brush liberally with vegetable oil.

Pick the tarragon leaves and lay face down.

Season lightly with table salt, and cover with another sheet of Clingfilm. Cook in the microwave for 3 minutes at full power, remove the top layer of Clingfilm immediately and leave to crisp for a few minutes.

 

For the Truffle Foam;

30g Veal Glace/Reduction
150g Double Cream
5g Salt
15g Truffle Oil

Place all the ingredients into a saucepan and heat gentle until it simmers.

Test the foam by using a stick blender, half submerged in the liquid. It may need a little water to get the correct balance of fats. Set aside.

 

 

To Plate;

1 Fresh Black Truffle
10g Wilted Spinach

Bring a pan of salted water to a soft boil, drop the Raviolis in and simmer for 6 minutes. Once cooked these can be put onto a greased tray and covered with Clingfilm for up to 4 minutes. Any longer and they will need another minute in the water to rehydrate the pasta.

Place the Wilted Spinach into the bottom of a bowl, pour a small amount of the foam on top, place the raviolo onto this. Then more foam, finely grated black truffle and finish with the Tarragon crisps.