Difficulty:[usr 2]
Wash and separate the white from the green leek, finely chop the white parts, blanch them in boiling water, drain them and sweat them in butter, add the whipping cream, leave to stew for a few more minutes, salt and pepper, set aside.
Cut the green of the leeks into fine julienne strips, blanch, cool, drain and set aside.
Wash and chop the tarragon leaves, set aside.
Peel and crush the garlic, chop, peel and finely chop the shallot, set aside.
Gently sweat the garlic and shallot without colouring, then deglaze with tarragon vinegar, reduce until almost dry, add the honey and moisten with the chicken stock, leave to cook for about twenty minutes. Chinese and reserve.
Cut the chicken breast into sticks, season with salt and pepper, cook for 2 minutes on each side in the clarified butter, place on absorbent paper.
Make a dome of leek fondue in the center of the plate, arrange the chicken sticks on top, finish the sauce at the moment by winnowing it in the butter off the heat and adding the chopped tarragon, coat the poultry and surround it with a string of sauce. Decorate with the julienne of green leeks, decorated with a fine brunoise of blanched carrot.
Culinary Ideas from Chef Hubert
