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Deep-frozen
Maison Rougié
- Japanese Cuisine
Foie Gras Tofu with Canard Jus
Foie gras tofu was created with the picture of gomatofu (sesame tofu) in mind.
10 pers.
Ingredients
- 500g Raw Quick Frozen Deveined Duck Foie Gras
- ➀ (8g salt; 1g pepper; 40ml pepper; 40ml sweet white wine)
- 500g Soy milk
- Salt
- Pepper
- Warabiko (eagle fern starch)
- Kuzuko (starch powder made from the root of the kudzu plant)
- Dashi stock
- 100ml Duck jus
10 pers.
Preparation
1
Make a foie gras terrine:
Use deveined foie gras that has been refrigerator-defrosted for 12 hours. Sprinkle ➀ salt, pepper and liquor, and then pack in a terrine mold. Vacuum seal, and marinate at at temperature between 10°C and 12°C for about an hour. Cook in a convection oven at 60°C until the center reaches 55°C. Chill in ice water and keep for several days in the refrigerator.
2
Heat the soy milk until almost to a boil and turn off the heat. Cut the terrine into small cubes, and infuse in the soy milk for 30 minutes. Mix in a blender and sieve. Salt and pepper to taste.
3
Dilute the warabiko and the kuzuko, each in the amount of 5% of the foie gras and soymilk mixture’s weight (step 2), into a small amount of dashi stock. Stir in the foie gras and soymilk texture. Cook over high heat for a few minutes. Pour into a rectangular mold previously wetted with water and chill to firm up.
4
Dress the foie gras in a dish filled with the duck jus.
Advice from the chef
To make an even healthier dish, I would advise to use organic soy milk and additive-free flour. To achieve the best consolidation condition, please pay particular attention to liquid/flour proportion.
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