Foie Gras & Mushroom Duxelle | Recipe by sousvidetools.com
Foie Gras with Mushroom Duxelle
- COOK TIME: 2 hours
- PREP TIME: 1 hour
- DIFFICULTY: Difficult
- SERVES: 6
- 1 lobe of foie gras
- 50g of butter
- 5g of thyme
- 1 garlic clove, crushed
- flaky sea salt
- 6 edible flowers – to garnish
- 500g of button mushrooms
- 100g of banana shallot, cut brunoised
- 50g of Madeira
- 50g of dried ceps, soaked in boiling water
- 10g of garlic, cut brunoised
- 50g of unsalted butter
- 5g of thyme
- 4g of lemon thyme
- 3g of sea salt
- 500g of silver skin onion
- 100g of sugar
- 100g of white wine vinegar
- 1 sprig of thyme
- 1 sprig of rosemary
- 1 bay leaf
- 350g of Amaretto
- 150g of water
- 100g of sugar
- 2 gelatine leaves, soaked in water
- 4g of agar agar
- 50g of wild rice
- oil, for frying
- 4 sheets of feuille de brick pastry
- 50g of Parmesan, grated
- 100g of clarified butter
Recipe courtesy of Colin McGurran from www.greatbritishchefs.com
- To make the pickled onions, combine the white wine vinegar, sugar, thyme, rosemary and bay leaf in a medium saucepan and place over a medium-high heat. When the mixture reaches the boil, add the onions. Pour the contents of the saucepan into an airtight container, making sure that the pickling liquid completely covers the onions. Seal the container and set aside until needed.
- Next, make the Amaretto jelly. In a saucepan, set fire to the Amaretto, then mix in the water and sugar and set aside for a minute or so. When the mixture has cooled down slightly, beat in the agar agar using a whisk, then heat the pan until the liquid boils. Stirring continually, dissolve the gelatine in the mixture, then tip the contents of the pan into a shallow tray and chill in the fridge until set.
- For the foie gras, preheat the water bath to a temperature of 50⁰C.
- Seal the lobe of foie gras inside a vacuum bag, place in the water bath and leave to cook for 25 minutes. After this time, transfer the bag to a bowl of iced water and submerge.
- While the foie gras is cooking, start to prepare the mushroom duxelle. Coarsely chop the mushrooms by quickly blitzing them in a blender. Drain the ceps, reserving some of the soaking water, and roughly chop with a sharp knife.
- Gently sauté the chopped shallot and garlic in a saucepan, making sure they do not brown. When the shallots become soft, mix in the mushrooms, thyme, sea salt, butter and Madeira and add the chopped ceps with a splash of their soaking water. Stir until thoroughly combined, then bring to the boil and cook for 20 minutes until the liquid has reduced to almost nothing. Take the pan off the heat and store in a warm place until needed; do not allow to cool.
- For the wild rice, place a medium saucepan of oil over a high heat. When the temperature of the oil reaches 200⁰C, add the rice and cook for 10 seconds until puffy. Place the cooked rice on a sheet of kitchen paper and allow to drain, then add salt to taste.
- Preheat the oven to a temperature of 180⁰C/gas mark 4.
- Next, make the parmesan tarts. Lay a sheet of feuille de brick pastry on the work surface and cover with a thin layer of clarified butter. Combine the Parmesan, thyme and salt in a small bowl and scatter half the mixture over the buttered pastry. Cover another sheet of pastry with clarified butter, then flip it over and stack on top of the other sheet of pastry, making a sandwich with the butter, Parmesan, thyme and salt on the inside.
- Repeat step 9 with the remaining pastry, butter and Parmesan mixture.
- Punch out circular discs of pastry using a round cutter with a 7cm diameter. Line a baking sheet with baking parchment and arrange the pastry circles on top. Place in the oven and cook for 7 minutes. When the tarts are crisp, remove from the oven and transfer to a wire rack to cool.
- Cut the foie gras into 6 equal pieces, then sear in a very hot frying pan. When the foie gras is golden brown all over, drop the butter, thyme and garlic into the pan. As soon as the butter melts, start spooning it over the foie gras. Keep basting in this way for 10 seconds, then remove the foie gras and sprinkle with flaky sea salt. Keep back some of the juices from the pan.
- To serve, cut the jelly into 1cm cubes. Make a small pile of mushroom duxelle in the centre of each plate, using a ring to produce a neat shape. Balance a parmesan tart on top of the duxelle, then finish the stack with a piece of foie gras, a spoonful of pickled onions and a few cubes of Amaretto jelly. Scatter some wild rice around the plate, garnish with edible flowers and drizzle over the juices from the frying pan to finish.