Pressed foiegras with risotto, igs and dark red plum jelly

Savoury recipe
Marc de Passorio

Marc de Passorio

This gourmet, trained by Lucien Mongelli in the Reunion Island, concocts a cuisine which is flavoured with memories from all his travels. Produce from Provence also has a prominent place. Consequently...
  1. Foiegras


    • Foie gras - 2 lobes
    • Salt - 11g
    • Pepper - 4g

    Remove the veins from the foiegras then season it with 11 g salt and 4g pepper per kilo.

    Put the baginto a shrink bag, poach it for 2 seconds in boiling water then cool it in iced water.

    Put the shrink bag in a vacuum-wrap bag then cook for 45 minutes at 65°C in the immersion heater.

    Store the foiegras in the refrigerator for several weeks.

  2. Fig risotto


    • Frozen fruit purée 100% : Violet Fig - 30g
    • Risotto - 200g
    • Onion - 1
    • Fresh liquid cream - As required
    • Olive oil - As required

    Fry the onions with the olive oil then  gently fry therice until translucent and wet with the light stock, cream and Boiron fig pureeuntil cooked to taste.

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  3. Dark-red plum jelly


    • Frozen fruit purée 100% : Dark-red plum - 125g
    • Water - 125g
    • Dark plum liqueur - 58g
    • Gelatine (sheet) - 5

    Make the dark-red plum jelly, warm the dark red plum puree with water, dark-red plum cream and mix with the gelatine.

    Then pour into a Silpat and keep in the refrigerator before portioning to the required shape.

    purple shiso
    borage shiso

    Presentation:in shot glass or in a plate, depending on your wishes and inspiration

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