Punk of foie gras & black truffles, strands of celeriac, morello cherry and ginger sauce

Savoury recipe
Mickaël le Calvez

Mickaël le Calvez

Mickaël Le Calvez, 29 years old, started in the business at the age of 15. While studying at Saint-Quay-Portrieux hotel school, he learnt the ropes at the Cotriade during the weekends and holidays. "F...
  1. Escalopes of foie gras


    • Foie gras - 4
    • black truffle - 16
    Score the foie gras escalopes with the back of a knife, fry each side. Put the truffles on sticks and flash in the oven for 3 minutes.
  2. Morello cherry and ginger sauce


    • Frozen fruits IQF : Morello cherry - 450 g
    • Lemongrass - 4
    • Fresh grated ginger - 60g
    • Mirin - 120g
    • Reduced duck jus - 700g
    • Brown honey - 60g
    • Wing and neck of duck - 250g
    • Shallot - 70g
    • Celeriac (brunoise) - 120g
    • Rau-ram (Vietnamese coriander) - 80g
    • Turnip (slices) - 16
    • Turnip (slices) - 16
    • Herbs and flowers
    Caramelise the duck wings and neck, add the echalion and the celeriac and caramelise again.
    Deglaze with the mirin, add the honey and ginger. Heat to 108°C.
    Add the Morello cherries, the lemongrass and the duck juice. Reduce by half.
    Infuse with the Rau-Ram and pass through a cheesecloth.
    Arrange the plate as in the photo.

    In this step

    Frozen whole fruit and pieces IQF

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