Whole foie gars en papillote (to share) with baby vegetables
INGREDIENTS (serves 8):
2 whole fresh foie gras 450 g
16 baby carrots
16 baby turnips
16 small Ratte potatoes
8 baby leeks
16 pink radishes
8 baby fennels
5 cl chicken stockv 4 chopped shallots
1 cl sherry vinega
2 sheets of parchment paper
Season the foie gras with salt and pepper and leave at room temperature for 30 minutes.
Peel and blanch the carrots, turnips, radishes, leeks and fennel separately in boiling water.
Cook the potatoes in salted boiling water.
Sear each side of the foie gras in a pan on a high heat.
Place two sheets of parchment paper side by side on your work surface.
On each one place one foie gras, half of the vegetables, some shallots and some chicken stock.
Close the parcel evenly, rolling the sides together.
Cook in the oven for 30 minutes at 170°C.
Once cooked, remove the foie gras lobes.
Slice and serve on a plate.
Dress with the glazed vegetables.
Add the vinegar to the juice leftover in the papillotes.
Pour this hot vinaigrette over the foie gras and vegetables.