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Verrine of mousse and mini brochettes of duck Foie Gras, crispy of sliced sesame with reduced meat juice

Recipes

Verrine of mousse and mini brochettes of duck Foie Gras, crispy of sliced sesame with reduced meat juice

Preparation time: 20 min 

Level of difficulty :**

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.