Pressed duck foie gras with porcini mushrooms

Thanks to its rich soil, Albret offers high-quality products with intoxicating aromas. intoxicating aromas.

Thanks to the richness of its soil, Albret offers high-quality products with intoxicating aromas . Over generations, the local inhabitants and food professionals have learned to showcase and transform them. Here are a few recipe ideas below. Bon appétit!

Pressed duck foie gras with porcini mushrooms and wild herb vinaigrette by Les Deux Gourmands de David Chaves Pressed duck foie gras with porcini mushrooms and wild herb vinaigrette

Ingredients

Recipe

→ 1500g of high-quality duck foie gras, deveined

→ 1000g firm porcini mushrooms

→ 50cl of veal stock

→ 20g beef gelatin

→ 5g salt / 5g pepper

→ 2 cloves of garlic

→ 20g of parsley

→ 10g of dandelion

→ 10g of parsley

→ 15g of wild or regular lamb's lettuce

→ 15g of blonde oak leaf lettuce

→ 100g of homemade sheep's milk velouté with fresh mint

Pressed duck foie gras with porcini mushrooms

Start by seasoning the fatty liver lobes with salt and pepper .

Place two lobes of foie gras in a terrine dish.

Cut the porcini mushrooms lengthwise and in a pan with sunflower oil Add the garlic and finely chopped parsley, then season.

Bring the veal stock to a boil and stir in the beef gelatin.

Arrange half of the porcini mushrooms on top of the liver lobes evenly in the terrine dish.

Then drizzle with a little veal juice.

Repeat this step and finish by placing the last 2 lobes on top.

Bake in a water bath in the oven for 45 minutes at 90°Cdegrees.

Remove the terrine from the oven, place the weight on top on top and leave to rest in a cool place overnight.

Wild herb vinaigrette.

Bring a pot of water to a boil.

Blanch the dandelion greens, parsley, lamb's lettuce, and lettuce in ice water for 45 seconds, then cool everything in ice cubes to block the chlorophyll.

Pour everything into a blender with the shallots, salt, pepper, and olive oil. Blend for 1 minute. salt, pepper, and olive oil. Blend for 1 minute.

Cut a slice from the terrine, place it on a plate, and pour a tablespoon of the sauce over it. a plate and pour a tablespoon of wild herb vinaigrette.