Whole duck foie gras from The Landes seared citrus [Qualité Landes cooking recipe]

For: 4 people Preparation: 15 mn Cooking: 6 mn
Ingredients: - 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
Serve immediately! |