Juicy Chicken Breast with Thousand-Layer Potato Pavé

Brine the chicken breast in a 5% salt solution for 6 hours.

Remove and air-dry overnight in the fridge.

Sear skin side down in a hot pan with oil until golden.

Flip and sear the other side.

Finish in the oven at 190°C until internal temperature reaches 155–160°F (68–71°C).

Rest before slicing.

Simmer the cream with bay, cardamom, and garlic for 30 minutes to infuse.

Let it cool, then toss with the sliced potatoes.

Line a baking dish with baking paper and begin layering the potatoes.

Season lightly with salt every two layers until about 1–2 inches thick.

Bake at 160–170°C for about 2 hours until a toothpick slides through easily.

Press with weights and refrigerate overnight.

Portion into desired shapes.

Sear in duck fat until golden and crisp on all sides.

Roast the capsicum, onion, garlic, chilli, oil, salt and pepper at 190–200°C for about 30 minutes until nicely charred.

Add 1 tsp white wine vinegar and blend until smooth.

Sauté mushrooms in the same pan on high heat.

Season with salt and pepper and cook until caramelised.

Sauté garlic and shallots until fragrant.

Add chicken stock and reduce by half.

Whisk in cold butter until glossy.