Carefully ease the skin away from the chicken breast filets, without fully detaching it.
Season the chicken breasts and place 5g of finely sliced truffle underneath the skin of each. Brush the chicken breasts with a teaspoon of truffle juice.
Roll them up in food wrap, ensuring the packages are completely sealed. Steam the chicken breasts in a basket over boiling water, uncovered, for 15-20 minutes.
Sweat the chopped onion in 10g butter. Add the rice and then the chicken stock. Season and cook, covered, for 15 minutes at 200°C.
Cut the foie gras into small cubes. Heat the remaining truffle juice in a pan, add the cream, bring to the boil and finish with the remaining butter cut into small pieces. Season.
Place the foie gras in a very hot pan with no fat. Season and fry for 40 seconds. Drain the fat and add the rice.
Slice the chicken breasts and arrange on the plate with the rice.
Blend the truffle/cream mixture until smooth and add to the plate. Finish with a few slivers of truffle. Enjoy!
The melt-in-the-mouth consistency and the powerful, sophisticated aromas make this exceptional dish a real passport to a voyage of the senses. The guest of honor at this meal should be a Montrachet, the king of white wines. Power, grace and sophistication – all with seemingly endless, infinite aromas. This is no marriage. It’s a clash of the Titans!
4 Bresse chicken breast filets (skin on)
30g fresh or preserved truffles
15cl truffle juice (canned)
10cl pouring cream
200g basmati rice
80g raw foie gras
1 small onions
40cl chicken stock
Salt and pepper