"The addition of a rutabaga is surprising but contributes to real harmony of flavors in this dish. Of course we can replace it with turnip confit or sliced stalks of asparagus." For early this week, I present a recipe from George White's book "Feast of Flavours" Ingredients for 3 people 100g of foie gras terrine with truffle slices 9 Products Regional 100gr peeled rutabaga ravioli dough 125g flour 1 egg 1 / 2 tbsp duck fat 1 tablespoon white balsamic vinegar Salt 2gr sauce 25 ml port 25 ml truffle juice 50 ml juice 5gr duck duck duck juice 1 onion, the carcass and wings a duck 50g butter 75 ml dry white wine 1 sprig thyme JUICE FOR DUCK must peel and chop the onion.
Chop the trimmings and brown ducks all in a pot with butter. Deglaze with white wine and reduce until almost dry. Wet water to water level and add the thyme. Simmer 1 hour, adding water if necessary. When cooked, it must remain half the original volume and then pass through a chinois and set aside.
FOR THE ravioli dough, sift the flour and mix with egg, duck fat, vinegar and salt until a smooth ball. Let stand 1 hour in the fridge. MIXING QUICKLY THE FATTY LIVER PATE for reducing e smooth. Keep in 20gr for the sauce. Divide dough into 2 lumps RAVIOLI and lower each 1 mm thick. At regular intervals, remove the stuffing ahead of foie gras.
Brush with water spaces between the small mounds of filling and the edges of the pastry, top with second crust and pat carefully to all the places where the crusts are expected to adhere to one another. Cut with cookie cutter barb. Keep cool. Peel the rutabagas, cut into strips in one game and one in cubes and cook a few minutes in salted water.
Prepare the sauce: reduce the port wine until almost dry, add the truffle juice and let reduce by half again. Add the duck stock, add the rest Feur out of foie gras and butter. Adjust seasoning. Dressage Shortly before serving, gently cook the ravioli in salted water. They are cooked when they float to the surface.
Drain and divide them into 3 bowls, coat them liberally with truffle sauce รง. Decorate top of each plate with a slice of truffle and sprinkle cubes and slices of turnip lukewarm.
Chop the trimmings and brown ducks all in a pot with butter. Deglaze with white wine and reduce until almost dry. Wet water to water level and add the thyme. Simmer 1 hour, adding water if necessary. When cooked, it must remain half the original volume and then pass through a chinois and set aside.
FOR THE ravioli dough, sift the flour and mix with egg, duck fat, vinegar and salt until a smooth ball. Let stand 1 hour in the fridge. MIXING QUICKLY THE FATTY LIVER PATE for reducing e smooth. Keep in 20gr for the sauce. Divide dough into 2 lumps RAVIOLI and lower each 1 mm thick. At regular intervals, remove the stuffing ahead of foie gras.
Brush with water spaces between the small mounds of filling and the edges of the pastry, top with second crust and pat carefully to all the places where the crusts are expected to adhere to one another. Cut with cookie cutter barb. Keep cool. Peel the rutabagas, cut into strips in one game and one in cubes and cook a few minutes in salted water.
Prepare the sauce: reduce the port wine until almost dry, add the truffle juice and let reduce by half again. Add the duck stock, add the rest Feur out of foie gras and butter. Adjust seasoning. Dressage Shortly before serving, gently cook the ravioli in salted water. They are cooked when they float to the surface.
Drain and divide them into 3 bowls, coat them liberally with truffle sauce รง. Decorate top of each plate with a slice of truffle and sprinkle cubes and slices of turnip lukewarm.
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