Whole duck foie gras from The Landes seared citrus [Qualité Landes cooking recipe]
For: 4 people
Preparation: 15 mn
Cooking: 6 mn
- 1 raw foie gras of free range duck from the landes, about 500 g
- 1 orange
- 1 grapefruit
- 2 tablespoons of honey
- 5 cl of Floc de Gascogne
- 10 cl poultry stock
- 4 sheets of brick pastry
- 200 g of button mushrooms
- 20 g butter
Fry in a little butter mushrooms previously washed and cut into pieces (3 mn).
Cut the sheets of brick pastry in small circles, then brown them (4-5 min) in preheated oven thermostat 7. Peel citrus fruit and collect the segments with a sharp knife, then press the rest of the flesh to catch the juice.
Caramelise the honey in a saucepan with the citrus juice and the floc of Biscay (make reduce 5 minutes)
Add poultry stock and reduce again to get a sauce.
Add the segments of citrus into pieces in the sauce and keep warm.
Cut the whole duck foie gras from the Landes into four thick slices.
Place the slices in a hot fry (without fat) , cook 3 minutes on each side (turn gently)
Season to your taste.
Spread sheets of brick pastry pastry and mushrooms in four plates, place a slice of hot foie on top and coat the citrus sauce