Ingredients: Serving for 4 people
How to prepare:
Marinate the breasts in allspice, garlic, marjoram, salt and pepper. Cook them sous-vide for 12 hours at 61°C / 141°F, then fry skin-side down until crunchy and golden. Chop half the mushrooms into small pieces and fry them in oil with finely chopped garlic clove, onion, celery and leek, then season to taste with salt and garlic. Prepare a batter with milk, flour and egg, make crêpes and roll them with the mushroom stuffing prepared earlier. Serve with watercress and mushroom salad, sprinkled with canola oil vinaigrette with honey and apple vinegar.