Cold pea soup, herb biscuit witt summer truffles, dried curred duck and hazelnuts

Difficulty :
Preparation :
50 minutes
Baking :
20 minutes
Type of recipe :
Starter

INGREDIENTS serves 8 :

1000g fresh shelled peas
100g dried duck breast, sliced
1 litre of warm chicken stock
1 dl liquid whipping cream
2 tablespoons truffle oil
Zest of ½ lemon
70g thinly sliced summer truffles
2 tablespoons of roasted crushed hazelnuts
25g egg white
30g flour
20g soft butter
300g green herbs (spinach, parsley, chervil, mint...)
1 small pinch of salt

PREPARATION :

Cook the peas in a pan of salted water for about 4 minutes

Drain them and do not chill (except 100g which should be put in the fridge)

Using a blender, finely mix the peas, warm stock and liquid whipping cream

Season with salt and pepper

Strain through a large sieve

Set aside in a cool place

Preheat the oven to 150°C

Remove the stems and wash the herbs, blanche for about 1 min, cool and drain

Squeeze them as hard as possible to remove the water.

Set aside 90g of the cooked herbs. Mix to a smooth purée

Mix flour, salt and cold melted butter

Add the egg white and the green purée. Let stand for 30 mins

Using a spatula, put this paste into a piping bag and pipe onto a non-stick baking tray

Cook in the oven for approximately 8 mins

Allow cooling before carefully removing from the tray

Cut the slices of dried duck breast into julienne strips, mix with the crushed hazelnuts and sliced truffles. Drizzle with a few drops of truffle oil

Add the cooked peas to 8 pretty glasses, pour in the soup, lemon zest and a little truffle oil

Top with the biscuits and very delicately place the truffle-duck-hazelnut mixture on top

Serve very cold.

Break the biscuit at the last moment, to keep it as fresh as possible

NB: the diameter of the biscuit must be 2/3 cm larger than the diameter of the glass

Find all of our duck meat recipes

Enjoy your meal