Duck foie gras au natural with haricot vert salad
by Tok Yui Shuen
@ 31 Jul 2015
500g duck foie gras lobe, de-veined
10ml Muscat wine
6ml brandy
8g salt
Black truffle shavings, for topping
Micro greens, for garnishing
Haricot Vert Salad
50g whole haricot vert
50ml balsamic vinaigrette
5g cream
Chopped walnuts and
chopped hazelnuts, for sprinkling
Hazelnut oil, for drizzling
Salt and freshly ground pepper,to taste
Marinate the de-veined duck foie gras lobe with Muscat wine, brandy and salt in a bowl.
Keep chilled in the refrigerator overnight.
Heat a frying pan over a medium heat and sear the marinatedduck foie gras lobe at 62°C until fat hasrendered, for about 15 minutes.
Keep chilled the pan-seared duck foie gras lobe in the refrigerator for about 24 hours and then cut into 10 thick slices.
For the haricot vert salad
Blanch the whole haricot vert in a pot of boiling salted water.
Drain well and refresh in an ice water-bath.
Cut half of the whole blanched haricot vert into burnoise and set aside.
Whisk the balsamic vinaigrette and cream in a mixing bowl until smooth.
Sprinkle with the chopped walnuts and chopped hazelnuts and drizzle with hazelnut oil.
Season to taste with salt and freshly ground pepper.
Pour the dressing over the blanched haricot vert and toss well.
Place the burnoised haricot vert ontoeach serving plate and top with a slice of chilled duck foie gras.
Place the black truffle shavings on top of the chilled duck foie gras and top with the blanched whole haricot vert.
Garnish with micro greens.
Serves 10 appetisers
