Onion Made On Charcoal With Duck Egg And Grilled Foie Gras
0.25 h
4 raciones
Difficulty:
Muy fácil
Ingredients
INGREDIENTS
Foie gras 45g
Salt
Foie grass with the spices
GARLIC PURE
200g black garlic
200g shallot
30g butter
30g olive oil
DUCK PROSIUTO
800g duck breast
200g salt
200g brown sugar
3 bay leaf crushed
1tea spoon
Black pepper crushed
1tea spoon junipers
2x anise
HOMEMADE BRIOCHE
500ml milk
1kg flour
150g butter
150g sugar
3 x yolk
40g yeast
Salz
EDIBLE CLAY
250g butter
250g flour
100ml squid ink
5 tea spoon harissa paste
100g black pure.
Onion
Baked on 200 ºC appr. 30 min.
After baking leave it to cool and serve with cut appr. 3cm (as on the pic)
Duck egg
cooked sous-vide 65 ºC 1 hour. After cooking cool it down in cold water!!! Warm it up in sous-vide and use only yolk.
Garlic pure
Fry the shallot on olive oil and butter until gold, add black garlic and mix it in thermomixer till smooth, sieve.
Duck prosciutto
Clean the duck breast, crush all the spices and add the salt and sugar. Marinate the duck breast, put to the vacuum bag, and marinate in the bag 6 days skin down.
Before serving clean from marinade and cut it for slices
Homemade brioche
Pour in the bowl flour and salt, add yolk, melted butter, milk, and in the end the yeast with room temperature milk and one tea spoon of sugar and we leave it to rise in warm. We make stiff dough and leave it to rise. Dough put in the form needed,cover with melted butter , bake on 170 ºC appr. 30min.Leave it to cool down and cut as needed.
Edible clay
From all ingredients make a purée, put on the baking paper, spread on appr. 5mm and bake 15min on 160 ºC, cool down, leave it one day and crush it to the powder
Parmesan chips
Grated parmesan put on silicon on needed measure app. 5cm and bake in convector on 170ºC 4min.
Gárnisch
Vene cres
Brown šimeye
Pea shoots
