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For th bouchee of Duck Foie Gras
Foie Gras de Canard entier 100g, 140g & 210g
6 slices of Duck Foie Gras (50g each)
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60g of hazelnuts without skin
60g of pistachios minced and without skin
40g of almond blanched and minced
40g of pine nuts
2g French sea salt
2 cl of balsamic cream
Salt, pepper
For the espuma of sweet potatoes
100 g of cooked sweet potatoes
160g of cooked potatoes
340/370g of low-fat milk, it depends on the variety of potatoes.Salt, pepper, nutmeg
Salt, pepper, nutmeg
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For the bouchee of Duck Foie Gras

Preheat the oven at 270°C (th7).
Put the dried fruits on a plate, than in the oven for roasting them 8/10 min.


Mince the roasted dried fruits with a mixer. Put it in a dish.
Cut the slices in 4 cubes; season them with salt and pepper. Roll the Foie Gras cubes in the blend of dried fruits for coating them.


Warm the frying pan without fat, seal the coated Foie Gras cubes.
Put the cubes on a plate and salted them. Before serving, end the cooking in the oven during 2/3 min if necessary.

For the espuma of sweet potatoes

Peel and cut the sweet potatoes and the potatoes in cubes.
Steam the vegetables cubes in a pressure-cooker 12 min.
Control the cooking of the potatoes.


Strain it.
In a small saucepan, warm the milk and season with salt, pepper and nutmeg. Pour the hot milk in the blend of potatoes thanks to a whisk.


Put it in a strainer and warm at 65°C.
Pour it in a “siphon thermo” of 50cl, screw 1 or 2 cartridge of chantilly cream on the siphon and shake.
Keep it warm at 65°C max in a bain-marie.


Share the Espuma in small glass jars, and lay out on warm plates. Add the Duck Foie Gras cubes, end with a line of balsamic cream.