French Michelin-star chef Daniel Boulud shares his recipe for Rouleau De foie gras Poire-cassis
The award winning chef explains how to make pear and black currant foie gras roll
| PREP TIME | 2 h |
|---|---|
| COOK TIME | 30m |
| SERVES | 1 |
Ingredients
100 gms deveined duck liver
2 gms salt
1 gms pepper
2 gms pink salt
20 gms raspberry powder
For the poached pear
2 conference pears (peeled)
500 ml black currant juice
100 gms honey
100 ml white balsamic vinegar
For the black currant coulis:
100 gms black currant
50 gms sugar
1. Season the duck liver with the spices. Let it marinate for two hours.
2. Place it in a sous vide bag (vacuum-sealed bag)
3. Cook it in a steam oven at 75°Celsius for 25 minutes.
4. Let it cool, drain the fat and roll into small tube.
5. Roll each tube into the raspberry powder.
6. For the poached pear: Bring the black currant juice, honey, and vinegar to a boil. Let the pear simmer into the liquid until tender.
7. For the black currant coulis: Mix the sugar and the berries in a pan and let it simmer until fully cooked. Blend it until smooth.
Plate together and serve.
Do you have a favourite recipe to share? Write to us at food@gulfnews.com