Pan fried foie gras tataki

Rougie Foie Gras

Rougie Foie Gras

Standard Supplier 13th August 2012
Rougie Foie Gras

Rougie Foie Gras

Standard Supplier

Pan fried foie gras tataki

Japanese recipe by Jocelyn Deumié, Rougié Chef in Osaka


  • Serves 12
  • For the foie gras:
  • - 1 piece of flash-frozen deveined foie gras on tray 500g (defrost overnight)
  • - 6g salt
  • - 1,5g black pepper
  • - 5ml of sweet wine
  • For the garnish/stuffing :
  • - 3pc amanita caesar
  • - 100g chanterelles
  • - 100g trompette de la mort (dark brown craterellus mushroom)
  • - 100g pieds de mouton (hedgehog mushrooms)
  • - 50g dry ceps (boletus mushrooms)
  • - 2pc shallots
  • - 1bunch parsley
  • 100g mixed salad leaves (mesclun)


Preparation of the foie gras :
Let the deveined foie gras retrieve room temperature.
Cut the skinned surface of the liver with0,5 mmdeep stripes every1 cm.
Add regularly on both sides the liquor, the salt and the pepper.
Pan fry the nicer surface of the foie gras to get a nice marble color. Grill the other surface with a blow torch. Finish the cooking in oven to get48°Cat heart.
Preparation of the garnish :
Clean all the mushrooms and cut only the trompettes, chanterelles and hedgehog mushrooms. Make them quickly sauté, add the chopped shallots and some minced parsley. The amanita Caesar mushrooms will be used raw, cut in thin slices. The ceps wil be wel dried then mixed to get a fine powder.
After separating the released fat, roll the foie gras as a ballotine in cling film, making sure you get the nice face outside and the garnish wel distributed inside. Teighten the ballotine, chasing a maximum of air outside. Let maturate the foie gras in the fridge for a couple of days before serving.
Serving :
On the day, take the tataki off the fridge 30 min before serving and the dressing to the mixed leaves salad. Slice the tataki, top it up with the ceps powder, fleur de sel and black pepper.

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