Oxtail stew, potato and foie grass mille-feuille

For the oxtail:

• Clean the meat and cut it up, seal and cook it in a pressure cooker with vegetables previously baked in the oven, red wine and brown stock.
• Make the sauce by blending the vegetables with the broth you. Add salt to taste.
• Break up the meat and bind it with some of the sauce.

For the oxtail mille-feuille:

• Let the baker’s potato glaze. Add salt and white pepper.
• Slice some duck liver and set aside.
• Place a potato on a silicon tray with individual moulds, with the meat and sauce on top, the duck liver, a little bit of oxtail and potato to finish off.
• Leave to compact in the fridge for a few hours.

For decoration:

• Clean and blanch the mini carrot.
• Sauté the sugar snap peas.
• Fry the Chinese noodles.

SET UP

• Heat up in a dry oven at 180°C for 10 minutes.
• Pour a little sauce onto the bottom of the plate, add the mille -feuille to the plate and pour some sauce over it.
• Place the sautéed peas on one side and rest the mini carrots on top.
• Decorate by adding the fried noodles.