Pan-Seared Goose Foie Gras with Northern Pearls
From the one star french chef Patrick Asfaux
Prepare time :
Cooking time :
Total time :
Repos : 1 heures
Cooking time :
Total time :
Repos : 1 heures
Pan-seared goose foie gras and northern pearls for 4 people:
- 4 slices of 40g fresh Périgord goose foie gras
- 6 small "pleine terre" endives, stems removed and wiped dry
- 150g of chanterelles sautéed in goose fat
- Thyme, bay leaf
- Salted butter and a hint of rapeseed oil
- Coarse and fine salt, freshly ground pepper
- A dash of good dark beer
Progression
1- Place your endives in a steamer or couscoussier, season with coarse salt, water, a bay leaf, and a bit of thyme.
2- Steam for 10 minutes after boiling, then drain them by pressing firmly and cut them lengthwise in halves.
3- In a wok or sauté pan, melt the butter with a hint of oil, then add the endives. Season with salt and pepper and give them some color by turning them. After 5 minutes, add a generous dash of dark beer or soy sauce. Push them aside and add the chanterelles. Stop the heat and cover.
4- Just as your guests are seated, place your foie gras slices in the freezer for five minutes. Heat a pan and lay the slices in it. Season the cooking for one minute on each side. Open the wok lid and place the foie gras slices, and if any remaining fat in the pan, over the endives. Reheat the entire dish covered for five minutes.
5- Serve on lovely warm plates with a bed of endives, the foie gras slice crowned with a beautiful slice of truffle (if available), and the chanterelles arranged around.
2- Steam for 10 minutes after boiling, then drain them by pressing firmly and cut them lengthwise in halves.
3- In a wok or sauté pan, melt the butter with a hint of oil, then add the endives. Season with salt and pepper and give them some color by turning them. After 5 minutes, add a generous dash of dark beer or soy sauce. Push them aside and add the chanterelles. Stop the heat and cover.
4- Just as your guests are seated, place your foie gras slices in the freezer for five minutes. Heat a pan and lay the slices in it. Season the cooking for one minute on each side. Open the wok lid and place the foie gras slices, and if any remaining fat in the pan, over the endives. Reheat the entire dish covered for five minutes.
5- Serve on lovely warm plates with a bed of endives, the foie gras slice crowned with a beautiful slice of truffle (if available), and the chanterelles arranged around.
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