Nuggets of duck foie gras poached in duck broth
INGREDIENTS serves 10
For the duck broth:
2 kg duck wings
1 small handfull of kale
1 bouquet garni
1/2L dry white wine
Spices, cooking salt
Garnish with mushrooms, chesznuts, ortruffles according to the season
80g nuggets of foie gras per person (made with Sarrade escalopes 40/60g)
Make the duck broth.
After cooking, remove the vegetables and put them aside so as to blend them into the broth later.
Remove the duck wings and strip off the meat of the meal.
Strain the broth and adjust the seasoning (clarify if necessary).
Poach the nuggets of foie gras in yhe duck broth at 85° for 3 to 4 mins. Remove the poached nuggets.
Arrange in deep plates or cups with vegetables and duck meat warned up beforehand in the broth. Add the poached foie gras and pour over the broth. Serve immediately.