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Rustic salad of raw duck foie gras with charlottes from Noirmoutiers and Pacherenc from Vic Bilh


Ingredients:5 people
  • raw duck foie gras
    250 g
  • Charlotte de Noimoutiers potatoes
    350 g
  • Pacherenc de Vic-Bilh
    10 cl
  • lemon juice
    1
  • mesclun
    120 g
  • chives
    1/2 bunch
  • salt, ground pepper


Preparation:
  • Preparation time:25 minutes
  • Cooking time:10 minutes


Difficulty:[usr 3]

Hold the liver at room temperature, separate the two lobes, carefully remove the largest vessels from the center, but do not cut the liver too much, reform the lobes, squeeze in a sheet of cling film and put back in the cold.

Once the liver has cooled, unwrap it and cut very thin slices that you place on a sheet of cling film, season with salt and ground pepper, refrigerate again .

Meanwhile steam the unpeeled potatoes (or in salted boiling water), once cooled, peel them and cut them into very thin slices, book.

Add a squeeze of lemon to the sweet wine, salt and pepper from the mill.

On a chilled plate, alternately lay out a slice of potato, then a slice of foie gras and so on (3 of each), using coat the slices with lemon wine with a brush, place a small handful of seasoned mesclun on top and in the centre, chives; give a few turns of the pepper mill.

Note:the same recipe with goose liver, or another sweet wine is possible.

Rustic salad of raw duck foie gras with charlottes from Noirmoutiers and Pacherenc from Vic Bilh

A creation of Chef Hubert