Products

Description:

RECIPES:

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

For 4 portions.

Escalopes of foie gras:

    Escalopes of premium quality foie gras (70g / piece) - 4

    Sticks (3.5x0.5 cm) of Tuber melanosporum 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:

    Morello cherries - 450 g

    Lemongrass sticks, sliced - 4

    Grated ginger - 60 g

    Mirin - 120 g

    Duck gravy - 700 g

    Brown honey - 60 g

    Wing and neck of duck - 250 g

    Echalion shallots cut into cubes (5mm on each side) - 70 g

    Celeriac cut evenly - 120 g

    Rau-Ram (Vietnamese coriander) - 80 g

    Slices of blanched Kabu turnip - 16

    Slices of blanched pink turnip - 16

    Herbs and flowers for decoration

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.

Roasted and smoked duck breast, risotto with Cranberry & Morello cherry puree

1 - Roasted and smoked duck breast

2 - Cranberry & Morello cherry risotto:

    Cranberry & Morello cherry puree - 150 g

    Butter - 10 g

    Finely diced shallots - 30 g

    Finely diced garlic - 5 g

    Arborio rice - 200 g

    Poultry stock - 250 g

    Strong red wine - 100 g

    Beetroot juice - 100 g

    Grated Parmesan - 40 g

    Cold, diced butter - 50 g

    Salt, pepper - 1 pincée

• Sweat the shallots and garlic in butter, without browning.

• Add the stock and the red wine, salt and pepper, and leave to cook for around 6 minutes covered.

• Bring the beetroot juice and cranberry & Morello cherry puree to the boil; gradually add the rice, stirring regularly.

• Once all the liquid has evaporated, incorporate the pieces of diced butter and the Parmesan, mixing well until the Parmesan and butter have melted. Salt and pepper and serve immediately.

3 - Horseradish sauce

    Crème fraîche - 50 g

    Grated horseradish - 30 g

    Cream (33% animal fat) - 150 g

    Noilly Prat - 50 g

    Finely diced shallots - 30 g

    Butter - 15 g

• Sweat the shallots in the butter, without browning, deglaze with the Noilly Prat and cook to a syrup. Add the cream and cook the mixture. Add the horseradish and the crème fraîche. Salt and sugar. Mix.

4 - Garnish

Slices of cooked streaky bacon: 4 slices

Twigs of thyme

5 - Assembly

Place risotto on each plate, leaving room for the horseradish sauce to be placed around the outside. Cut the turkey breast into thin slices and lay them on the risotto, garnish with the slices of streaky bacon and a twig of thyme.