Supreme of Poultry with Albuféra Sauce

(low temperature cooking)

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For 6 persons:

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15 cl of Champagne Madame de Savigny Grand Reserve

 6 poultry supremes

1 chicken broth

2 small shallots

80 g semi-cooked foie gras 

1 knob of butter

½ glass of Port

½ liter e liquid cream

 

Arrange the chicken breasts in a hollow plate. Moisten to height with a chicken broth.

Cover the plate with cling film and bake at 68°C for about 50 minutes.

Sweat 2 small shallots in a saucepan without coloring with a knob of butter. Add 15 cl of Champagne + ½ glass of Port.

 

Reduce by half, add ½ liter of broth for cooking the supremes, reduce by ¾.

Add ½ liter of liquid cream, reduce by half.

Add 80 g of semi-cooked foie gras.

Adjust the seasoning and mix.

 

We recommend basmati rice as an accompaniment.