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Foie Gras Cubes with Passion Fruit Seeds, Earl Grey-Scented Consommé and Cornbread BitesTheWorldWideGourmet.com

Flavors of Paris and the Ile-de-France

Total time: more than 2 hr

The duck consommé takes 3 hours, but it can be prepared in advance.

Difficulty: Average

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Nutritional values

per 100 g

per portion

Energy:41.2 kcal

Proteins:1.2 g

Fats:0.4 g

Carbohydrate:8.9 g

Fibers:1 g

Sugar:3.7 g

Cholesterol:0.7 mg

Sodium:263.1 mg

Calcium:29.5 mg

Energy:212 kcal

Proteins:6.3 g

Fats:2.1 g

Carbohydrate:46 g

Fibers:5.1 g

Sugar:19.2 g

Cholesterol:3.6 mg

Sodium:1353.2 mg

Calcium:151.9 mg

SIMILAR RECIPES

  • Warm Duck Foie Gras in Swiss Chard Greens

  • Duck Foie Gras Marinated in Madeira with Lavender Honey Sauce

  • Foie Gras Ravioles with Port and Truffle Jus

  • Marbré of Goose and Duck Liver with Sweet Spices

  • Seared Foie Gras, Served Cold with Armagnac, Maple Syrup and Cranberries

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INGREDIENTS

For 6 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

550

g

duck foie gras

15

g

salt per kg

2

g

pepper per kg

20

ml

port

**Passion fruit jelly

8

passion fruits

250

ml

water

80

g

sugar

3

sheets of gelatin

2

duck breasts

2

duck legs

2

onions

1

leek

thyme and bay leaf

1500

ml

water

1

earl grey tea bag

**Vanilla sauce

300

ml

chicken stock

10

g

salted butter

1

vanilla bean

3

g

ginger

accompaniment

<a href="http://wwwtheworldwidegourmetcom/recipes/cornbread rostang">cornbread</a>

METHOD

Foie gras

  1. Devein the foie gras lobe.
  2. Season with 15 g salt and 2 g pepper per kilogram. Marinate with the cognac and Port.
  3. Wrap in plastic wrap into a cylinder and cook sous vide. Cook for 15 minutes at 65° C / 150° F in a steam oven. Chill.
  4. Mold the foie gras in a frame, letting it extend slightly above the top. Weight down. Refrigerate.

Passion fruit jelly

  1. Combine the water and sugar in a small saucepan; heat to form a syrup.
  2. Remove the passion fruit seeds and combine them with the cold syrup.
  3. Add the gelatin (8 leaves per liter).
  4. Let set on a tray.

Duck consommé

  1. Place the duck breasts and legs in a wide pot.
  2. Add the cold water; bring to a boil and skim the surface.
  3. Add the aromatic garnish and 4 blackened half onions. Cook for 3 hours.
  4. Strain through cheesecloth and reserve the duck breast meat.
  5. Infuse the tea bag for 1 minute.
  6. Shred the duck breast meat and set aside to dry.
  7. Put in a blender to grind into crumbs.
  8. Combine with fresh bread crumbs.

Vanilla sauce

  1. Sweat the vanilla seeds and chopped ginger in salted butter.
  2. Add the chicken stock.
  3. Reduce to a syrupy consistency.

Finishing and presentation

  1. Trim the foie gras and glaze with the passion fruit jelly.
  2. Cut three cubes per person.
  3. Place on a plate with some cornbread "corks."
  4. Finish with a drizzle of vanilla sauce.
  5. Serve the duck consommé in a glass container with the shredded dried duck meat.

WINE SUGGESTIONS

Zinfandel Rosé

Chardonnay

Riesling



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