- Serves 4:
- •350 gr raw duck foie gras
- •White truffle butter: 100 gr butter, 10 gr Modena vinegar, 5 gr white truffle oil, 40 gr quince
- •Vegetables powdered with sugar: 2 green beans, 2 stalks asparagus, ½ carrot, ½ lemon, ½ lime, ¼ liter water, 20 cl rum, 20 gr sugar
- •Caramel: 25 gr glucose, 50 gr fondant, 25 gr isomalt sugar
Foie Gras with quince, white truffle butter and vegetables
Foie Gras with quince, white truffle butter and vegetables
By Koldo RODERO (Rodero restaurant in Pamplona, Spain, 1 Michelin star)
Ingredients
Method
Preparation of the terrine :
Devein the liver and place in baking dish. Salt and pepper to taste.
Cook in the oven at180°Cuntil center reaches60°C. Cool in refrigerator.
Preparation of the butter:
Mix butter, Modena vinegar and truffle oil.
Preparation of the caramel:
In a saucepan, heat combined ingredients to164°C. Remove from heat, spread onto sil-pat and let cool. Once cooled, blend in thermomix to obtain a white powder. Spread a thin layer of caramel powder on a sil-pat. Bake at180°Cuntil the caramel liquefies. Cool then cut into strips.
Preparation of vegetables powdered with sugar:
Wash, peel, and julienne vegetables. Blanch then cool rapidly. Grate peels of lemon and lime. Make a syrup with the rum, sugar, water and lemon juice. Once the syrup has cooled, add it to the vegetables and citrus zests and freeze.
To serve:
Separate the terrine in 2 parts. Put one part of this terrine on a mould and add a layer of butter.
Cut the quince into very thin strips. Take the terrine from the mould and put strips of quince on the butter. Add on the top of the second part of the terrine and turn out. Add the strips of caramel and caramelize with a butane torch. Serve with a chocolate vinaigrette.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
