Norman Van Aken, 1993 © All rights Reserved
This is a stuffing we insert into raw chicken breasts before re-sealing the breasts and then cooking them. This can be done with pork as well.
1 very ripe plantain, peeled and cut into 1/2 inch size pieces
2 ounces foie gras cut into very small pieces
Salt and pepper, to taste
Heat a sauté pan until quite hot. Now add some peanut oil to the pan and fry the plantain pieces until they are quite dark on all sides. Remove them to paper toweling to drain. Discard the oil. Now place the cooked plantain in a bowl and mash in the foie gras with the back of a fork. Season to taste and set aside. Reserve.