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Ingredients
For the mousse of Duck Foie Gras:
Mousse de foie de canard
150g of mousse of Duck Foie Gras 50%
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35cl of cream
15cl of milk
Salt and pepper
For the sesame crispy
50g of flour
10/15cl of beer
15g of sesame seed
For the meat juice reduced
30cl of veal stock
Foie Gras de Canard entier 100g, 140g & 210g
4 cubes of Duck Foie Gras (15g)
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4 brochettes pikes
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Preparation
Mousse of Duck Foie Gras
1

In a casserole warm 10cl of cream and milk, blend the Foie Gras , and mix the whole preparation.

2

Out of the fire, add the rest of cold cream, adjust the seasoning and pass the whole liquid in a strainer.

3

Pour the Foie Gras cream in a “siphon thermo” of 50cl, screw 1 or 2 cartridge of Chantilly cream on the siphon and shake. Put in the fridge before serving.

For the sesame crispy
1

Preheat the oven at 180°C (th6).

2

Sieve the flour in a bowl, add some beer, one pinch of salt and pepper. Blend with a whisk until the liquid becomes an elastic pastry.

3

Spread the pastry with a brush on a cooking cloth, sprinkle with sesame and put it in the oven 8/10 min.

4

Cool it and put it in a hermetic box.

For the meat juice reduced
1

Reduced 2/3 of the veal stock in a casserole at medium heat. Cool it.

2

Make the brochettes with 4 cubes of Duck Foie Gras.

3

Share the duck liver mousse in verrines, add the cold veal stock and the brochettes. End with a sesame crispy.