Punk of foie gras & black truffles, strands of celeriac, morello cherry and ginger sauce
Savoury recipe
-
Escalopes of foie gras
Ingredients
- 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. -
Morello cherry and ginger sauce
Ingredients
- 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
