Tender chicken breast with confit of celery
Chicken fillet 35g.Orange-10g celery confit.Radish 1g.Flowers, mikrozelen
Chicken fillet with vegetable oil vacuuming, a sprig of thyme, a mixture of pepper and salt. Cooking in water at a temperature of 60C for 6 * hours. Cut into cubes.Orange and celery confit. Celery cut into small cubes, add finely chopped orange zest, a little fried, add the sugar, orange juice. Bring to a boil. Chill. Bring to a boil. Chill. Repeat the procedure until it is the desired consistency.