Duck foie gras micuit poached in a traditional way
25 h
Allergens:
Ingredients for 5 portions
Calculate portions
Ham bones
2.0 kg
0.25 l
Fish tails
6.0 g
Broad beans
0.1 kg
Butter
0.25 kg
White stock
1.0 l
Vegetables chips
50.0 g
Sliced bread
5.0 ud
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
Vinegar
0.025 l
Table salt
2.5 g
Patissiere flour
2.5 kg
Sourdough
0.5 kg
Table salt
50.0 g
Sunflower oil
0.2 l
Skimmed powdered milk
62.5 g
Sugar
0.1 kg
Flour enhancer
25.0 g
Elaboration
- For the cooking of the foie-gras.
For the ham stock:
- The ham stock is made like a white beef stock.
- After cooking the foie-gras reduce until it thickens and clarifies.
- Leave to cool to remove the fat.
- Keep in the refrigerator for several days.
Garnish:
- Bouquetiere of fresh vegetables.
- Fried artichoke: cut into thin fillets lengthwise and fry them.
- Beans: cook them English style and peel them.
- Toasted bread and butter.
Sauces:
- Reduced, clarified and solidified stock. Make cubes.
- Other sauces can be used to decorate, (orange, wine, etc.).
- Basic vinaigrette.
HOW TO SERVE
- Place the bouquetiere of vegetables and the beans on one side of the plate forming a pile. Dress and place 2 or 3 fried artichokes on top.
- Use a hot knife to cut 3 slices of ½ cm thick per portion.
- Decorate with the solidified gelatinous stock. .
- Serve with bread and butter.
Nutritional information (1 portion)
Energy
5000.65
kcal
Carbohydrates
772.46
g
Proteins
105.44
g
Lipids
151.11
g
Fiber
45.19
g
Saturates
36.97
g
Monounsaturated fatty acids
63.88
g
Polyunsaturated fatty acids
38.06
g
Cholesterol
117.73
mg
Calcium
488.44
mg
Iron
16.03
mg
Zinc
9.37
mg
Vitamin A
823.43
ug
Vitamin C
77.33
g
Folic acid
730.69
ug
Salt (Sodium)
4693.0
mg
Sugars
46.86
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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