Bouchée of Fried Duck Foie Gras with Bread Crumbs, dread fruits and espuma of sweet potatoes
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.
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.
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.