Duck Foie Gras, Morel, Cherry and Chocolate Sauce

Name: Duck Foie Gras, Morel, Cherry and Chocolate Sauce
Yield: 4
Cuisine: Foie gras
Ingredients: 280g de Foie Gras de Canard cuit en terrine; 125g de Morilles; 125g de Jus de volaille; 2 Feuilles de gélatine; 200g de Cerises; 20g de Gingembre; 30g de Grué de cacao; 2 Feuilles de briques; 20g de Beurre; 150g d’eau; 25g d’amandes; 50g de Chocolat caraïbes; 5g de Fécule de pomme de terre; 30g de Cacao en poudre; 20g de Vinaigre de Xérès; 8 Cerises; Pomme verte; Pousses de salade; Amandes

Difficile

Ingrédients

280g of Foie Gras cooked in a terrine

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For Morel Jelly

125g of morels

125g of chicken jus

2 sheets of gelatin

For Cherry puff

200g of cherries

20g of ginger

30g of cocoa grué

2 sheets of puff pastry

20g of butter

For chocolate sauce

150g of water

25g of almonds

50g of Caribbean chocolate

5g of potato starch

30g of cocoa powder

20g of Sherry vinegar

For garnish

8 cherries

Green apple

Salad shoots

Almonds

Preparation

Making the jelly

Bring the chicken jus and the morels to the boil, add the gelatin and leave to chill.

Mould the Foie Gras in a rectangular tin and cover with the jelly.

Keep chilled.

Making the puff

Chop the cherries and make them into a jam with the ginger. At the end of cooking, incorporate the cocoa grué. Chill.

Make puff tubes with the sheets of pastry. Mould around a buttered tube and lightly bake for 5 minutes at 120°C.

Fill the tubes with cherry compote.

Making the sauce

Bring the water to the boil containing the almonds, incorporate the cocoa, the vinegar and the starch. Boil for 2 minutes, blend and strain. Keep chilled in a pipette.