Doe back with heart of Foie Gras, slices of old vegetables with sage, milk juice
Ingredients for 4 people
- 1kg-1,2kg doe back with bones
- 350g raw duck liver without nerves
- 300g pumpkin
- 300g turnip
- 300g cellerie
- 1L unskimmed milk
- 1 boot sage
- 100g shallot
- 10cl Xeres vinegar
- 60g of butter
- salt and pepper
-Doe back with a heart of foie gras :
Remove the bones and dress tje doe back and cut into portions of approximately 150g. Slice the foie gras into 4 big sticks, flavor. Make an incision in all the length of the doe's back, place the foie gras in there, close and tie up.
-Garnish sauce :
Crush and color bones and fineries in butter, add the thinly sliced shallots, mix another 5 minutes, then deglaze with the Xeres vinegar. Keep reducing the sauce until almost all the vinegar is evaporated, and then add some water. Cook the sauce 3/4 hour, pass and reduce it until a more or less thick consistency.
-Garnish vegetables :
Cut into round sliced the 3 varieties of old vegetables, cook them separately in milk infused with sage and flavor. Cool them in the cooked milk.
-Cooking of the doe's back :
Color the back in frothy butter. Then put them in the oven during 6 minutes at 180°C and 6 minutes outside the oven, covered.
-Preparation of the plates :
Add two soupsoons of the infused milk into the sauce and let the whole come to boil. Warm the vegetables in the cooked milk. Drain them and arrange them like a flower in the middle of the plate. Warm the doe back during 3 minutes in the hot oven. Cut each pieces in two, in order to give them a thick slice shape. Arrange them in the center of the flower of vegetables. And add some sauce between the vegetables and the meat. To be eaten very hot.