LAQUÉ DUCK BREAST MINI BURGERS WITH DU MINOT DES GLACES Et foie gras poêlé et sa confiture d’oignon aux bleuets et échalotes frites.
- 6 MINI BURGER BUNS PLAIN OR SESAME
- 1 DUCK BREAST
- 3 SLICES OF FOIE GRAS 1.5CM THICK
- 100ML ONION AND BLUEBERRY JAM
- 2 SLICED SHALLOTS AS THIN AS POSSIBLE
- 2 TABLESPOONS OF BUTTER
- 1 CUP AND 2 TABLESPOONS OF OIL
- 1 TABLESPOON OF CORNSTARCH
- 100ML DU MINOT DES GLACES
- SALT AND PEPPER
Generously season the duck and slices of foie gras with salt and pepper.
In a skillet over high heat put 1 tablespoon butter and 1 tablespoon oil, and put the duck meat side and sear for a good 5 minutes. Turn the duck on the fat side and put it in the oven for 8 minutes at 375 ° F. Remove the duck from the oven and pour the Du Minot Des Glaces. Using a spoon, stir constantly and coat the duck until the cider gets syrupy and the duck perfectly glazed. Put to rest on the corner of the stove.
Put the shallots finely sliced in a small bowl, add the cornstarch and mix well to coat all the slices. Pour the cup of oil in a pan. When the oil is hot, place the shallots and let it fry until crispy. Set aside.
Heat a skillet (preferably cast iron), lightly dust with flour 3 slices of foie gras, and when the pan is hot, put the foie gras. Fry the foie gras for 2 minutes and turn to cook for 2 more minutes. Then set aside with the breast, preferably on a rack.
THIERRY’S SALMON TARTAR WITH LA BOLÉE CIDER AND GINGER SYRUP Prepared by Chef Thierry Baron INGREDIENTS 200 g of skinned salmon 4 tbsp Duck Truck’s punzu sauce 1 tsp Dijon mustard 1 tsp fresh chopped shallots 1 tsp chopped chives 1 tsp fresh coriander from Ferme...read more
MINOT DORÉ FOIE GRAS Prepared by Chef Thierry Baron INGREDIENTS 1 kg foie gras 12 g salt 20 g Minot Doré PREPARATION Make sure that the foie gras is well tempered before handling it. Devein the foie gras and cut it into pieces. Add the salt and Le Doré. Mix well....read more
GAZPACHO WITH BRUT CIDER, WITH CORIANDER AND CITRONIZED SALT Prepared by Chef Thierry Baron INGREDIENTS 4 large tomatoes 1 large English cucumber 1 tbsp chopped coriander 1 tsp citronized salt 1 cup Clamato 1 tbsp lemon juice 1 tsp Worcestershire sauce Tabasco to...read more
SCALLOPS LACQUERED IN DU MINOT DES GLACES PINEAPPLE AND ROASTED RED PEPPERS AND SPICES HONEY, CURRRY, APPLE AND SMOKED NUTS DRESSING
SCALLOPS LACQUERED IN DU MINOT DES GLACES PINEAPPLE AND ROASTED RED PEPPERS AND SPICES HONEY, CURRRY, APPLE AND SMOKED NUTS DRESSING INGREDIENTS Big U10 scallops 4 ripe pineapple slices 1cm thick 1 red pepper ½ tsp spice mixture curry- coconut mix 100 ml apple, honey...read more
PARMESAN FONDUE AND BOLÉE Recipe: Richard Bizier Food styling & Photography: Rock Bizier SERVES 6 PREP TIME : 20 MINUTES COOKING : 5 MINUTES INGREDIENTS 45 ml (3 Tbsp) butter 5 ml (1 tsp) olive oil 125 ml (1/2 cup) flour 750 ml (3 cups) milk 65 ml (1/4 cup) La Bolée...read more