Difficulty: Intermediate
Wash the leeks and separate the white parts from the greens. Finely chop the whites, blanch in boiling water, drain, then sweat in butter. Add whipping cream, simmer a few more minutes, season with salt and pepper, and set aside.
Cut the leek greens into fine julienne strips, blanch, cool in ice water, drain, and set aside.
Wash and chop the fresh tarragon leaves; set aside.
Peel, crush, and chop the garlic. Peel and finely chop the shallot; set aside.
Sweat the garlic and shallot gently without browning. Deglaze with tarragon vinegar, reduce until nearly dry, add all-flower honey, then moisten with chicken stock. Simmer for about 20 minutes, strain through a chinois, and reserve.
Cut the chicken breast into fingers, season with salt and pepper, and sear 2 minutes per side in clarified butter. Drain on absorbent paper.
To plate: Form a dome of leek fondue in the center. Arrange chicken fingers on top. Finish the sauce off the heat by whisking in the butter (monte au beurre) and adding chopped tarragon. Nap the chicken and create a sauce thread around it. Garnish with leek julienne and fine brunoise of blanched carrots.
Culinary Ideas from Chef Hubert
