Langoustine, goose foie gras and wild mushrooms

Savoury recipe
Ferdy DEBECKER

Ferdy DEBECKER

Chef
Belgium, Bocuse de Bronze 1999. After training at the Louvain hotel school, immediately went to work in reputed star-ranked restaurants; first in Brittany at the Château de Locquenolé in Lorient, then...
  1. Langoustine, goose foie gras and wild mushrooms

    Ingredients

    • Mushrooms - 400g
    • scampi - 8
    • fresh goose liver - 400g
    • Mussel cooking liquid - 1dl
    • Butter - 120g
    • Garlic - 1
    • Shallot - 50g
    • Olive oil
    • Salt
    • Pepper

    Clean and chop the wild mushrooms.
    Shell the prawns.
    Cut the goose liver into 100 g slices.
    Boil the mussel juice, and whisk with the fresh butter. Season.
    Sauté the wild mushrooms with the chopped shallots in the olive oil and butter, add a little chopped garlic. Season.
    Fry the prawns in olive oil, season.
    Fry the goose liver escalopes in the olive oil, season.
    Arrange the mushrooms in a circle, pressing down. Position the prawns on top and finish with the goose liver escalope.
    Pour the whisked butter around the edge.

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