Ingredients to shop
Serves: 4
Prep time: 45 min
Cooking time: 1 hour
For the duck breast and garnish
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2 raw duck breasts
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400 g semi-cooked foie gras
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400 g button mushrooms
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100 g chanterelles or girolles
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1 shallot
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8 dried figs
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1 tbsp organic pomelo zest
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4 cloves black garlic
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150 g pan-fry gnocchi
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15 cl Madeira wine
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10 cl duck jus
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10 cl apple cider vinegar
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2 tbsp honey
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3 tbsp sugar
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90 g butter
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Salt, pepper, fleur de sel
For the mushroom purée
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10 cl heavy cream
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20 cl milk
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1 clove black garlic
For the foie gras emulsion
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150 g semi-cooked foie gras
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15 cl heavy cream
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10 cl milk
Preparation
Make the mushroom purée.
Blend the button mushrooms with the finely chopped shallot. Sauté for 5 minutes with 30 g of butter. Add the cream, crushed black garlic, then the milk and 20 g of butter. Cook until smooth and creamy. Season with salt and pepper and keep warm.
Cook the figs.
Slice the dried figs and place them in a saucepan with 30 cl of water, apple cider vinegar, honey, and sugar. Simmer for 10 minutes over low heat. Set aside.
Prepare the foie gras emulsion.
Heat the cream, milk, and 150 g of foie gras in a saucepan for about 30 minutes over low heat. Blend with an immersion blender until smooth. Adjust seasoning with salt and pepper, pour into small bowls, and keep warm.
Make the sauce.
Reduce the Madeira wine and duck jus by half. Whisk in 25 g of cold butter to thicken the sauce. Season and keep warm.
Cook the garnish.
Preheat the oven to 180°C (350°F). Cut the remaining foie gras into 4 medallions. In a pan, sauté the chanterelles and gnocchi with 15 g of butter. Season and set aside.
Cook the duck breasts.
Mash two cloves of black garlic into a paste. Score the skin of the duck breasts in a crosshatch pattern. Sear skin-side down for 4–5 minutes, then flip and cook for another 3–4 minutes. Transfer to the oven for 6 minutes at 180°C. Slice and add a little black garlic paste into the meat. Season with salt and pepper.
Plate the dish.
Spread the mushroom purée on the plates. Add the foie gras medallions, pomelo zest, chanterelles, gnocchi, and fig slices. Arrange the duck breast slices, drizzle with Madeira sauce, and serve immediately with the foie gras emulsionon the side.
Also discover: a delicious veal chop with mushrooms and a restaurant-style hanger steak recipe.
