Mousse and mini brochettes of duck Foie Gras
Ingredients for 4 people:
Mousse of Duck Foie Gras:
- 150g of mousse of Duck Foie Gras 50%
- 35cl of cream
- 15cl of milk
- salt and pepper
Sesame crispy:
- 50g of flour
- 10/15cl of beer
- 15g of sesame seed
- salt and pepper
Meat juice reduced:
- 30cl of veal stock
- 4 cubes of Duck Foie Gras (15g)
- 4 brochettes pikes
Preparation
Mousse of Duck Foie Gras:
-In a casserole warm 10cl of cream and milk, blend the Foie Gras , and mix the whole preparation.
-Out of the fire, add the rest of cold cream, adjust the seasoning and pass the whole liquid in a strainer.
-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.
Sesame crispy:
-Preheat the oven at 180°C (th6)
-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.
-Spread the pastry with a brush on a cooking cloth, sprinkle with sesame and put it in the oven 8/10 min.
-Cool it and put it in a hermetic box.
Meat juice reduced:
-Reduced 2/3 of the veal stock in a casserole at medium heat. Cool it.
-Make the brochettes with 4 cubes of Duck Foie Gras.
-Share the duck liver mousse in verrines, add the cold veal stock and the brochettes. End with a sesame crispy.