Mousse and mini brochettes 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.
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.
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.