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IQF
Maison Rougié
- Japanese Cuisine
Poached and Pan-fried Foie Gras with Kyoto Vegetables
Offering a variety of citrus fruits, vegetables, seaweeds, etc., Japanese food ingredients are perfectly compatible with foie gras. You can discover surprising combinations. This dish harmoniously unites soy sauce, dashi, kabosu, dried bonito chips and Kyoto vegetables, it is truly a unique Japanese platter. Refreshing acidity of sauce reveals the rich flavor of foie gras in a pleasant manner, the taste buds are never saturated!
10 pers.
Ingredients
- 10 IQF Slices of Raw Duck Foie Gras
- 300ml Soy sauce
- Dashi stock made from kelp and bonito
- ➀ (100ml sake; 50ml mirin; 50ml kabosu -kind of citrus- juice)
- 10g Agar powder
- 2 Kyo-ninjin (kind of carrot from Kyoto)
- 5 Brussels sprouts
- 1 Shougoin kabu (large turnip)
- White wine vinegar
- Kezuribushi (dried bonito flakes)
- Olive oil
- 300ml Chicken jus
- Kabosu juice to taste
- Nasturtium leaves
10 pers.
Preparation
1
Combine 4L of dashi stock with the ingredients in ➀. Marinate the foie gras in the soy sauce for an hour, then poach in the dashi mixture while keeping the temperature at 85°C for 4 to 5 minutes.
2
Strain the poaching liquid. Stir in the agar powder and heat to dissolve. Chill to firm up.
3
Cut the vegetables. Lightly cook the carrots and Brussels sprouts in dashi stock so as to be crisp. Combine the same quantity of dashi and white wine vinegar and pour over the turnips. Marinate for 2 hours.
4
Put the bonito flakes with the olive oil in a sous-vide bag and vacuum seal. Cook in a convection oven at 100°C for 1 hour. Strain the bonito flakes, then dry in a residual heat of the oven.
5
Combine the chicken jus and kabosu juice to make a sauce.
6
Pan-fry the poached foie gras on both sides over high heat.
7
Warm the vegetables and dress in a plate. Place the dashi jelly and the dried bonito flakes (step 4). Put the foie gras, drizzle the heated sauce (step 5) and finish with the nasturtium leaves.
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