Foie Gras with a Chicory and Black diamond salad
From the one star french chef Patrick Asfaux
4.8/5 (1 votes)
Prepare time :
Cooking time :
Total time :
Repos : 1 heures
A slice of foie gras agremented by a little chicory and fresh black truffle salad served with a glass of black Muscat wine... Together makes a quite exquisite selection, but still simple. It also, can be made in advance so that you can enjoy your meal alongside your friends and family.Cooking time :
Total time :
Repos : 1 heures
Foie grad with a chicory and black diamond salad for 6 peple :
- ^ slices of cooked duck foie gras (about 70g each)
- 4 small chicory
- 1 black truffle (40g)
- 2 tablespoons of hazelnut oil
- 2 tablespoons of sherry vinegar
- "Fleur de sel", cracked pepper
- 6 small glasses of black Muscat wine
- A farmhouse bread.
Progression
1) About an hour previous the arrival of your guests :
Place 6 plattes and glasses in the fridge.
Very finely slice the black truffle. Pour a couple of tablespoons of hazelnut oil over the truffle and season with salt and pepper.
Finely shred the chicory, season with salt and pepper and set aside, covered, in the fridge.
2) When your guest have arrived, toast few slices of bread. Pour the wine into the glasses and slice the foie gras.
Arrangements:
Place a slice of foie gras in the middle of each plattes, put a little bit of chicory, seasoned with a few drops of sherry vinegar and topped with few slices of truffle, to one side, the glass of wine and a small amount of "fleur de sel" and cracked pepper, to the other.
Serve the toasts to the side.
I am sure that this appetiser will make a big effect on your guest.
If you decide to make the foie gras yourself, the recipe is on our site (cook it at least 3 to 4 days in advance) : duck foie gras
Place 6 plattes and glasses in the fridge.
Very finely slice the black truffle. Pour a couple of tablespoons of hazelnut oil over the truffle and season with salt and pepper.
Finely shred the chicory, season with salt and pepper and set aside, covered, in the fridge.
2) When your guest have arrived, toast few slices of bread. Pour the wine into the glasses and slice the foie gras.
Arrangements:
Place a slice of foie gras in the middle of each plattes, put a little bit of chicory, seasoned with a few drops of sherry vinegar and topped with few slices of truffle, to one side, the glass of wine and a small amount of "fleur de sel" and cracked pepper, to the other.
Serve the toasts to the side.
I am sure that this appetiser will make a big effect on your guest.
If you decide to make the foie gras yourself, the recipe is on our site (cook it at least 3 to 4 days in advance) : duck foie gras
credits photo : © Asfaux Patrick - A.F.Touch
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