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Duck Foie Gras in Muslin Brioche with Autumn Scents ‘Half-Fig, Half-Grape’

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Duck Foie Gras in Muslin Brioche with Autumn Scents ‘Half-Fig, Half-Grape’

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Ingredients

Foie Gras Ballotine:
2 lobes foie gras
3 kg goose fat
4 cl white Porto wine
4 cl Cognac
16 g Salt
2 g 4 "épices" spice mix
2 g Pepper
1 l Milk
500 g Flour
Muslin Brioche:
10 g Salt
20 g Sugar
6 Eggs
20 g organic yeast
4 cl lukewarm water
350 g softened butter
500 g white grapes
Garnish:
500 g black figs
  • Medium

Ingredients

  • Foie Gras Ballotine:

  • Muslin Brioche:

  • Garnish:

Directions

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This delicious recipe was provided by Chef Jean-Christophe Ansanay-Alex, a Michelin starred chef and Head Chef of Lyon-based restaurant, l’Auberge de L’Ile Barbe. The recipe is for 8 people.

How to Make Foie Gras Ballotine:

  1. Immerse the foie gras in the milk and cover with a cloth for 2 hours to soften.
  2. Drain the foie gras and open it to remove the main blood vessels.
  3. Put it on a flat plate, season on both sides, and then marinate in the alcohol. Refrigerate for half a day.
  4. Roll the foie gras in a cloth (Ø 8 cm), tightly incorporating the figs (cut into quarters) and grapes in the center.
  5. Bring the goose fat to a boil at 115 ° C, then immerse the foie gras for 45 minutes.
  6. Drain and squeeze the foie gras, keeping the rounded shape and enclosing the figs and grapes as much as possible. Set aside in the refrigerator.

How to Make the Muslin Brioche:

  1. Combine the flour, salt, and sugar.
  2. Add the eggs.
  3. Dissolve the yeast in a bit of water and add it to the mixture. Knead for 20 minutes.
  4. Incorporate the butter in small pieces. Knead for another 10 minutes.
  5. Leave the dough to rise for 2 hours. Then put it in a round pan (Ø 15 cm).
  6. Leave it to triple in volume, then cook at 180 ° C for 25 minutes. Remove from the pan and finish the coloring up.

How to Make the Chutney:

With the fig trimmings and a dash of vinegar, make a puree in a saucepan.

 How to Plate the Food:

  1. Cut a thick slice of brioche and toast it in the oven.
  2. With a cookie cutter (Ø 8 cm), cut out the center of the brioche and insert a nice slice of foie gras of the same thickness.
  3. Add a quenelle of chutney.
Duck Foie Grase in Muslin Brioche with Autumn Scents ‘Half-Fig, Half-Grape'
Duck Foie Grase in Muslin Brioche with Autumn Scents ‘Half-Fig, Half-Grape’; Photo credit: http://jean-christophe-ansanay-alex.com

Jean-Christophe Ansanay-Alex

Born in Lyon in 1965 into a family of hoteliers and restaurateurs, Jean-Christophe trained at the Hotel Management School of Thonon-les-Bains where he discovered the whole restaurant world. He worked at Million in Albertville, at the Casino of Divonne-Les-Bains, with Pierre Orsi, Didier Clément and at the Onassis family home.

In 1991, chef Ansanay-Alex joined the kitchen of Auberge de l’Ile in Lyon, run by his parents since 1967, before taking over management three years later. He thus won his first Michelin star in 1993.

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