Seared porcini caps and duck foie gras
Ingredients (serves 4)
- porcini mushroom caps, firm and closed
- 4 slices of raw duck foie gras (approx. 50g each)
- 3 soft salted caramels (Isigny, for example)
- Salt and freshly ground pepper
- 8 g of crushed pepper
Griddle preparation
1. Preheating
Turn on the griddle.
2. Preparing the foie gras
Place the slices of foie gras in the freezer for 15 minutes to make cooking easier.
3. Cooking the ceps
On a moderately hot griddle, add a few drops of olive oil and place the ceps caps flesh side down. Cook for 5 minutes.
4. Cooking the foie gras
Turn the ceps over, season with salt and pepper. Cook the still-cold slices of foie gras for 2 minutes on each side.
5. Caramel
Meanwhile, melt the caramels in a small saucepan on the griddle.
6. Plating
Remove the ceps caps. Place a slice of foie gras on each, drizzle with a little melted caramel and finish with a pinch of crushed pepper.
Serving and sides
To make it a complete dish, serve with a green lentil salad dressed with walnut oil, wine vinegar, finely chopped shallots and a few pieces of smoked duck breast.
Arrange the well-chilled salad at the bottom of the plate and place the piping hot ceps cap in the centre for a striking contrast.
Recipe by Patrick Asfaux for Vivaplancha
