Golden foie gras of duck, apple crumble and strawberry gelatine


Facebook Twitter ShareAddThis
Golden foie gras of duck, apple crumble and strawberry gelatine
Do you like this recipe? Vote now!
Thank you for your rating!
Post already rated

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

For apple crumble
For strawberry gelatine
Final Dressing
Info box
  • Preparation time
  • Cooking time
  • Recipe category Appetizer
  • Recipe yield 4

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.

Register or login to Leave a Comment.