Chicken Confit with Mango Wedges

CHICKEN CONFIT WITH MANGO WEDGES

PORTIONS 4

INGREDIENTS                    QTY

Chicken whole                  1 no’s

Rosemary                            40gms

Pepper whole black        50gm

Mango                                 2 no.s

Chives                                   10 no.s

Brown bread                      2 slices

Spring mix                          100gm

Vegetable oil                     75ml

Mayonnaise                      50gm

Seasoning                           To taste

Method

1. Cook the chicken completely immersed in vegetable oil, rosemary, whole black pepper and salt in an oven at 170*F for 6 hrs.
2. Let it cool and thread the meat to make a confit of chicken. Save the oil and keep the threaded chicken in the same oil.
3. Make juliennes of spring mix adding little balsamic reduction to the chicken and make a rich salad of chicken confit.
4. Make towers of chicken confit with the help of cutter # 3.
5. Cut brown bread roundels with the help of # 4 cutter. Toast it lightly.
6. Make small wedges of mango and chop chives.
7. Lightly spread mayonnaise on the toasted bread and place the tower of chicken confit.
8. Place a small sprig of spring mix.
9. Peel mango and cut into small wedges. Garnish each canapé with a small mango wedge.