Duck magret and foie gras slow cooked in ballotine

Rougie Foie Gras

Rougie Foie Gras

Standard Supplier 13th August 2012
Rougie Foie Gras

Rougie Foie Gras

Standard Supplier

Duck magret and foie gras slow cooked in ballotine

Duck is very versatile and is enjoyed for its rich, tender meat which is usually roasted or part roasted in the oven to help crisp up the skin. Why not give the following duck magret and foie gras recipe a try? Japanese recipe by Jocelyn Deumi, Rougi Chef in Osaka and former head chef for chef Eyvind Hellstrom at Bagatelle Oslo - serves 10


  • Serves 10 :
  • - 2pc Rougié duck magret
  • - 6pc foie gras slices 40-60g
  • - 300g nameko
  • - 300g shimeji
  • - 3pc pink turnip
  • - 3pc carrots
  • - 1pc summer truffle
  • - 100g matsutake mushroom
  • - 50cl demi-glace
  • - Fleur de sel / black pepper
  • 20cl yuzu juice


Preparation of the ballotine:
Defrost the foie gras slices 20 min in advance. Take off the skin of the magret (you can prepare duck skin crisps with it: let it boil 5 min in water, then bake it wrapped into sulphur paper and pressed between 2 flat oven trays 14 min at160°C). Cut the magrets in2 intheir length. Cut the foie gras slices in order to get the same length as the magret. Add salt and pepper. Roll the magret witht the foie gras in cling film tightly to chase a maximum of air. Place the preparation sous vide to cook in a waterbath or cook directly in a steam oven at 65/70°C for about 25 min. It is better to use a probe to get a duck magret at 55 or 56°Cat heart.
Preparation of the garnish and presentation:
The vegetable could be pached or sautéed quickly in a pan. As soon as the ballotine is ready, cut in slices with the cling film still on it. Serve with the warm vegetables. Add the yuzu juice to the sauce at the last minute.

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