Confit Chicken Balls

• 75 g brioche, crusts removed
• 75 g milk
• 375 g

Chop the brioche into a fine breadcrumb. Warm the milk, then pour it over the brioche breadcrumbs and mix together to form a thick paste.

Fold the confit chicken, reduced chicken stock and parsley into the bread paste. Season to taste with sherry vinegar, salt and black pepper, then roll the mixture into 20g balls and freeze until needed.