Breast Of Chicken And Cognac

Preamble
"Mietta's Martell Recipes. Specially designed and cooked by Jacques Reymond to celebrate the visit to Melbourne of M and Mme Pierre Cordier."

Ingredients
6 large skinned Chicken Breasts
300 grams Pate De Foie Gras
1 Carrot
1 stick Celery
1 Leek
1 Onion all vegetables cleaned and into approx 100 cm lengths
1/2 litre Duck Jus
5 cl Martell Cognac
2 Leeks
Mushrooms either a variety of good quality dried French or
Local white button and field Mushrooms
Pink Peppercorns - a small tin
2 large Figs just ripe and not too soft sliced and seasoned with black pepper

Method

The chicken breasts are turned over and stuffed with the foie gras.

Place the breast in a pan on a bed of the cut vegetables with the duck jus and cognac.

Braise in the oven for approx 12-15 minutes. Keep the breasts aside in a warm place whilst making the sauce.

Add the mushrooms and peppercorns to the cooking juices and reduce the juices by half.

Take a large hot plate and place the leek fondue (2 leeks, well cleaned and cut into small dice then sweated off in clarified butter and finished with a little fresh cream) in a small mound.

Serve the breast on the leeks and place the cooking vegetables beside.

Garnish the plate with sliced figs and then pour the sauce over the breast.

Remarks
Mentioned in Australian Gourmet sometime in 1986/87, page 27. See this quote on the Marriage of Lambs and Martell.