Golden foie gras of duck, apple crumble and strawberry gelatine

Golden foie gras of duck, apple crumble and strawberry gelatine

Golden foie gras of duck, apple crumble and strawberry gelatine, a recipe from Chef Alessandro Fumagalli of the Grand Hotel Eden

23 April, 2013
Average: 5 (1 vote)

Type of dish

serves for

4

total time

2 HR 30 MIN

ingredients

All Purpose Flour
0.1 kg, white
Sugar
0.05 kg
Butter
0.05 kg
Pampepato
1 tbsp, mixed spice
Apples
1 each
Strawberries
0.22 kg
Agar Agar
0.001 kg
Escalopes
8 each, 50 g each

Preparation

Instructions for Apple Crumble:

Mix the flour, sugar and cold butter cut into cubes in the food processor to obtain a lumpy mass. Add the pampepato spices and refrigerate for 2 hours. Cut the Golden Delicious apple into little cubes and add to the chilled dough. Roll out the dough on baking paper and bake in a ventilated oven for about 12 minutes at 185°C.

Instructions for Strawberry Gelatine:

Sieve strawberry pulp (to remove seeds) and divide into two parts, 1/3 and 2/3 of the total. Add the agar agar to the first 1/3 and bring it to a boil. After boiling for a few seconds, remove from heat and add the rest of the pulp. Mix well and put in a mould lined with plastic film. Full up to about 1.5 cm high, being careful to make sure bubbles and foam do not form. Leave in the refrigerator for at least 4 hours, then cut as desired, regenerating in the air at 75°C for 10 minutes before preparing the dish. 

Final Dressing:

Cut 8 escalopes from a piece of foie gras weighing 50 g each. "Mark" one side of each escalope with the tip of a knife to create a decorative grid. Add salt and pepper to taste and sauté in a frying pan with 1 tbsp vegetable oil, until golden on both sides. When the liver is soft to the touch, remove it from the pan and rest gently on a piece of kitchen towel to absorb excess fat.

Rest a 10 cm round disc of apple crumble in the middle of a hot plate, being careful not to break it up too much. Place an escalope of cooked foie gras on top of it, then a disco of lukewarm strawberry gelatine, another escalope of foie gras and a final disc of gelatine. Hold all in place with a steel or bamboo skewer. Garnish the dish with a few sprigs of fresh chervil.

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