Consommé with a garnish of roasted foie gras and cabbage
Allergens:
Ingredients for 5 portions
Calculate portions
Clarified stock
0.8 l
Truffle
1.0 g
Cabbage
0.5 kg
Salted bacon
0.1 kg
Duck liver
0.35 kg
Black peppercorns
0.0 g
Salt flakes
1.0 g
Chives
1.25 g
Table salt
2.0 g
Poultry carcasse
0.08 kg
Bones
0.16 kg
Beef ossobuco
0.08 kg
Black peppercorns
0.08 g
Minced meat
0.08 kg
Onion
0.024 kg
Green leek
0.08 ud
Egg whites
0.4 ud
Table salt
0.8 g
Elaboration
For the consommé:
- Prepare a clarified stock with roasted poultry carcasses.
- Add some truffle juice.
For the garnishing:
- Dice the bacon.
- Clean and cut into brunoise the cabbage.
- Sautée the bacon together with the cabbage.
- Chop the truffle and the chives into brunoise.
For the foie:
- Brown the foie on both sides in a pan.
- Set aside on a tray with kitchen paper to absorb excess fat.
SET UP
- Arrange the cabbage and the bacon on the bottom of the plate.
- Place the foie on top of the cabbage and sprinkle freshly ground pepper and Maldon salt.
- Sprinkle the entire plate with truffle and chives.
- Serve the consommé in a separate dish.
Nutritional information (1 portion)
Energy
504.7
kcal
Carbohydrates
10.61
g
Proteins
20.69
g
Lipids
49.27
g
Fiber
3.85
g
Saturates
14.14
g
Monounsaturated fatty acids
17.71
g
Polyunsaturated fatty acids
5.34
g
Cholesterol
209.74
mg
Calcium
99.82
mg
Iron
6.03
mg
Zinc
3.06
mg
Vitamin A
5937.16
ug
Vitamin C
97.17
g
Folic acid
116.86
ug
Salt (Sodium)
583.07
mg
Sugars
5.53
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
-
Type of dish
- Juices, milkshakes and beverages
- Beers
- Cocktails
- Sándwich
- Dessert
- Birds
- Bread and pastries
- Main course
- Finger foods
- Salads
- Pizzas, patty
- Shellfish
- Pasta
- Pastries
- Ice creams and sorbets
- Breakfasts and brunch
- Soups and creams
- Coffee, chocolate and infusion
- Legumes
- Burguers
- Meats
- Fish
- Rices
- Vegetables
- Eggs
- Cheeses
- Patty
- liqueur
- Appetizers and canapes
- Cuisine type
- Temperature
- Additional culinary preparation
- Conservation technique
- Milk
- Denominación
- Texture
- Coagulación
- Curación
-
Maridaje bebida
- Bougogne passetoutgrains
- Cerveza densa
- Cotes de Rousillon
- Creams suaves
- Graves
- Cerveza rubia
- Garnatxa
- Sweet white wine
- Cava brut nature
- Fino
- Cava
- Acid and young white wine
- Cratf beer
- Fresh and young
- Blanco seco de fermentación o crianza en barrica
- Champagne
- Jérez seco
- Beer with body and high graduation
- Maury
- Manzanilla de Jerez
- Sweet liquors
- Orujo de sidra
- Red pale
- Sautemes
- Stout
- Tinto de media crianza
- Manzanilla
- Rosados fuertes
- Fruity white
- Tokay
- Pinot Noir
- Olorosos secos
- Merlot
- Tintos sin crianza
- Mistela
- Tintos viejos y densos
- Barrel-fermented white
- Rosado
- Moscatel
- Tintos reserva
- Blanco ligero
- Tintos golosos
- Sidra
- Young
- Tinto jóven o de corta crianza, afrutado y aromático
- Corporeal beer
- Fortified
- Tinto ligero
- Chardonnay
- Oporto
- Syrah wine
- Food pairing
- Tratamiento de la leche
-
Premios
- Campeón supremo ICA 2015
- Champion of Champios WCA
- Concurso agricola general de París
- Concurso de la Fira de Sant Ermengol de la Seu d’Urgell, en el 2019
- Ganador WCA 2016
- International Cheese Awards 2011
- Medalla de bronce WCA 2009
- Medalla de oro Gourmet Quesos 2019 categ. ahumados
- Medalla de oro Internacional Cheese Awards 2019
- Medalla de oro WCA 2016
- Mejor queso absoluto Salón Gourmet 2015
- Mejor queso de España del concurso oficial del Ministerio Agricultura 2013
- Mejor Queso del Mundo 2017 WCA
- Plata Internatioal Cheese Awards 2011
- Plata WCA 2010
- SuperGold WCA 2013
- Ganador quesos de pasta prensada de oveja
- Cincho de oro "Cheese Awards 2016"
- Fat percentage
- Production site
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed