Duck breast
with caviar SaUCE

25cl of liquid cream
2 chicken breasts peppers
1 pinch of cinnamon
20 g of small peppers
Butter
1 onion
35cl of chicken broth
1 sheet of brick Parmesan cheese
10cl of milk
1 sweet potato
Fresh herbs (coriander and chervil)
1 tomato
10cl of olive oil
Salt and pepper

1.
Preheat your oven to 190 ° C Cook the sweet potato with a finely chopped onion. Add a pinch of cinnamon, salt, pepper, olive oil and a little butter. Once the pieces are brown, add the chicken broth and the milk in the pan and the liquid cream. Cook for 15 minutes.

2.
Cut your poultry lengthwise, salted, peppered and arrange chopped fresh herbs on top. Cut the tomato into a small cube, remove the seeds, keep only the flesh of the tomato. Add Parmesan cheese and close the chicken ballotine. Sprinkle the brick sheet with a little olive oil and rolled the chicken ballotine in it. Bake for 15 minutes at 190 ° C.

3.
After 15 minutes of cooking, mix the sweet potato until smooth purée. You can then recover your poultry and prepare your plate.