Poached foie gras in dashi with small vegetables

Rougie Foie Gras

Rougie Foie Gras

Standard Supplier 13th August 2012

Poached foie gras in dashi with small vegetables

Japanese recipe by Jocelyn Deumié, Rougié Chef in Osaka


  • Serves 10:
  • - 10 pc flash frozen foie gras slices
  • - 2L dashi (quite coarse)
  • - 1L dashi
  • - 4pc okura
  • - 2pcKyotocarrots
  • - 150g broad beans
  • - 2pc black carrots
  • - 10 pc sow peas
  • - 2 bunches radish
  • - 3 pc takenoko


Preparation of the garnish:
Peel the vegetables, cut and cook slightly to keep them crunchy.
The radish will be cut in thin julienne and kept raw.
The snow peas will be also cut in julienne once cooked.
Preparation of the foie gras:
The slices of foie gras wil be poached in the dashi stock at around80°C. The stock must not boil at all during the cooking of the slices.
A la minute, add the frozen slices directly in the stock, cover and cook for 5 to 6 min. maintain the stock at the same temperature.
Reheat the vegetables (except the snow peas and the radish) in the lighter dashi.
Display the vegetables in a deep plate. Grill the faces of the foie gras slices to give it a crispy texture and a nice visual. Top up with the juliennes. You can add a layer of coarse dashi in the base of the plate.

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