French Michelin-star chef Daniel Boulud shares his recipe for Rouleau De foie gras Poire-cassis

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

Last updated:
Cuisine:French
Cook time:30m
Prep time:2h
Servings:1

Ingredients

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

Method

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.

Chef Daniel Boulud
Chef Daniel Boulud
Chef Daniel Boulud
An award-winning French celebrity chef who owns over 15 restaurants globally including Brasserie Boulud in Dubai.

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