Poached foie gras "demi-cuit" with truffle seasoning

Allergens:

Ingredients for 5 portions Calculate portions

Foie-gras micuit 0.5 kg

Truffle 10.0 g

Salt flakes 5.0 g

Truffle vinaigrette 0.1 l

Artichoke 0.2 kg

Butter 0.2 kg

Loaf bread 0.5 ud

Roasted apple foam 375.0 g

Bouquetiere of fresh vegetables 1.0 ud

Vinaigrette for the bouquetiere of fresh vegetables 0.06 l

Ingredients for Foie-gras micuit (0.5 kg) See Recipe

Duck liver 0.5 kg

Table salt 7.0 g

Sugar 0.002 kg

Ground white pepper 0.5 g

Ingredients for Truffle vinaigrette (0.1 l) See Recipe

Sunflower oil 0.1 l

Modena vinegar, bottle 0.08 l

Table salt 0.4 g

Truffle 4.0 g

Ingredients for Roasted apple foam (375.0 g) See Recipe

Reineta apple 0.25 kg

Sugar 0.1 kg

White wine 0.025 l

Fish tails 3.0 g

Ingredients for Bouquetiere of fresh vegetables (1.0 ud) See Recipe

Curly endive 0.1 ud

Purple curly endive 0.1 ud

Oakleaf lettuce 0.1 ud

Red chicory 0.1 ud

Rocket 10.0 g

Watercress 25.0 g

Radish 0.025 kg

Cherry tomato 0.05 kg

Ingredients for Vinaigrette for the bouquetiere of fresh vegetables (0.06 l) See Recipe

Olive oil 0.05 l

Lemon 0.05 kg

Vinegar 0.005 l

Table salt 0.5 g

Elaboration

For this recipe, the following elaborations are needed:

Foie-gras micuit: before vacuum packing, add some slices of truffle and flavour with truffle essence.
Truffle vinaigrette: mix all the ingredients together without emulsifying.
Roasted apple foam
Bouquetiere of fresh vegetables
Vinaigrette for the bouquetiere of fresh vegetables

Decorations:

Jus of pedro ximénez wine
Vegetables chips, glazed fruit, etc.

SET UP

With a hot knife cut 2 or 3 slices from the micuit and season with a little Maldon salt.
Place the bouquetiere on one side of the plate and the foam on the other.
Season with the vinaigrette and the sweet wine reduction.
Decorate with the vegetable chips and the glazed fruit.
Serve with toast and butter.

Nutritional information (1 portion)

Energy

1063.22

kcal

Carbohydrates

37.36

g

Proteins

16.65

g

Lipids

103.56