Duck foie gras micuit poached in a traditional way

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

Bouquetiere of fresh vegetables 1.0 ud

Vinaigrette for the bouquetiere of fresh vegetables 0.3 l

Vegetables chips 50.0 g

Sliced bread 5.0 ud

Ingredients for White stock (1.0 l) See Recipe

Water 1.0 l

Bones 0.3 kg

Onion 0.1 kg

Carrots 0.05 kg

Green leek 0.5 ud

Powdered vegetable stock 0.05 kg

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 (0.3 l) See Recipe

Olive oil 0.25 l

Lemon 0.25 kg

Vinegar 0.025 l

Table salt 2.5 g

Ingredients for Vegetables chips (50.0 g) See Recipe

Sunflower oil 0.125 l

Table salt 0.5 g

Ingredients for Sliced bread (5.0 ud) See Recipe

Patissiere flour 2.778 kg

Water 1.667 l

Sourdough 0.556 kg

Sugar 0.111 kg

Flour enhancer 27.778 g

Yeast 111.111 g

Table salt 55.556 g

Sunflower oil 0.222 l

Skimmed powdered milk 69.444 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

4204.7

kcal

Carbohydrates

591.05

g

Proteins

86.41

g

Lipids

153.43