Foie Gras Royale With Girolles And Dehydrated Duck Breast Crisps
INGREDIENTS FOR 4 ROYALES :
25 cl cream
120 g fresh foie gras
2 egg yolks
200 g de girolles
12 slices dehydrated duck breast
½ bunch spring onions
20 cl reduced duck jus
20 g butter
5 cl ruby port wine
Clean spring onions and slice into 2 to 3 cm chunks.
Bring cream to lukewarm temperature.
In a blender, combine warm cream, fresh diced foie gras, and eggs. Blend until mixture is smooth and no lumps remain. Season with salt, pepper, and nutmeg.
Press through a chinois and allow to rest in a round-bottomed mixing bowl to avoid air bubbles.
Spoon into bowls, cover with plastic wrap, and bake in a steam oven at 85 °C for about 25 mins. Allow to cool with plastic wrap still on, to prevent a crust from forming.
Mince shallot. In a saucepan, reduce ruby port with the shallot (80% reduction), moisten with duck jus, bring to a simmer, and emulsify with butter.
Clean girolles and cut into even-sized pieces (the same size as the smallest ones), then sauté in sunflower oil until rendered. Add spring onions and cook 5 mins at most, then season with salt and pepper.
To make dehydrated duck breast crisps: Sandwich sliced duck breast between two baking trays lined with parchment paper. Bake in a dry oven at 60 °C for 25 mins.
Heat royale in the oven at about 65 °C.
Distribute girolles and spring onions evenly, forming a crown in the bowl. Drizzle this crown with duck jus. To finish, place 3 dehydrated duck breast crisps on the crown.
This recipe can be made for take-out. In this case, keep sauce separate. The royale should be presented in disposable oven-safe plates with the girolles, duck, and spring onions. The customer can reheat the royale in a microwave oven.