Poached foie gras "demi-cuit" with truffle seasoning
Allergens:
Ingredients for 5 portions
Calculate portions
Foie-gras micuit
0.5 kg
Truffle
10.0 g
Salt flakes
5.0 g
Truffle vinaigrette
0.1 l
Loaf bread
0.5 ud
Roasted apple foam
375.0 g
Duck liver
0.5 kg
Table salt
7.0 g
Sugar
0.002 kg
Ground white pepper
0.5 g
Sunflower oil
0.1 l
Modena vinegar, bottle
0.08 l
Table salt
0.4 g
Truffle
4.0 g
Reineta apple
0.25 kg
Sugar
0.1 kg
White wine
0.025 l
Fish tails
3.0 g
Curly endive
0.1 ud
Purple curly endive
0.1 ud
Oakleaf lettuce
0.1 ud
Red chicory
0.1 ud
Rocket
10.0 g
Watercress
25.0 g
Radish
0.025 kg
Cherry tomato
0.05 kg
Vinegar
0.005 l
Table salt
0.5 g
Elaboration
For this recipe, the following elaborations are needed:
- Foie-gras micuit: before vacuum packing, add some slices of truffle and flavour with truffle essence.
- Truffle vinaigrette: mix all the ingredients together without emulsifying.
- Roasted apple foam
- Bouquetiere of fresh vegetables
- Vinaigrette for the bouquetiere of fresh vegetables
Decorations:
- Jus of pedro ximénez wine
- Vegetables chips, glazed fruit, etc.
SET UP
- With a hot knife cut 2 or 3 slices from the micuit and season with a little Maldon salt.
- Place the bouquetiere on one side of the plate and the foam on the other.
- Season with the vinaigrette and the sweet wine reduction.
- Decorate with the vegetable chips and the glazed fruit.
- Serve with toast and butter.
Nutritional information (1 portion)
Energy
1063.22
kcal
Carbohydrates
37.36
g
Proteins
16.65
g
Lipids
103.56
g
Fiber
3.79
g
Saturates
31.75
g
Monounsaturated fatty acids
34.39
g
Polyunsaturated fatty acids
17.29
g
Cholesterol
347.15
mg
Calcium
77.77
mg
Iron
7.5
mg
Zinc
2.72
mg
Vitamin A
8666.08
ug
Vitamin C
21.51
g
Folic acid
75.31
ug
Salt (Sodium)
736.14
mg
Sugars
28.11
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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