Roasted whole foie gras, fine poultry sauce and shiso ice cream

Rougie Foie Gras

Rougie Foie Gras

Standard Supplier 13th August 2012
Rougie Foie Gras

Rougie Foie Gras

Standard Supplier

Roasted whole foie gras, fine poultry sauce and shiso ice cream

Japanese recipe by Jocelyn Deumié, Rougié chef in Osaka.


  • Serves 6
  • For the foie gras:
  • - 1 separated large lobe of foie gras « grande cuisine »
  • - 2L grapeseed oil
  • For the shiso ice cream
  • - 300ml milk
  • - 65ml cream
  • - 14g skimmed milk
  • - 15g stabilizer
  • - 2g salt
  • - 100ml grapeseed oil
  • - 50ml hot water
  • - 100g ume purée
  • - 20 leafs of fresh red shiso
  • For the poultry sauce :
  • - 20g flour
  • - 25g butter
  • - 1L poultry stock
  • - 100g liquid cream


Preparation of the foie gras :
Cut the skinned surface of the liver with0,5 mmdeep stripes every1 cm. Let it at room temperature for 15 min before frying.
Heat the oil in a fryer at160°Cand immerse the whole lobe for 2 to 3 min until getting a nice marble color.
Transfer the foie gras in a dry convection oven with temperature probe already pre-heated at120°Cand until the foie gras reaches55°Cat heart.
Let the foie gras rest for 2 to 3 min before serving.
Preparation of the ice cream :
Mix the milk, skimmed milk and stabilizer in a blender.
In the hot water, add salt and grapeseed oil.
Dans l’eau chaude, ajouter le sel et l’huile de pépin de raisin.
Mix all together and add the ume puree and the shiso raw and chopped.
Keep in a freezer.
Blend in a pacojet before serving.
Preparation of the sauce :
Make a roux with the butter and flour and then add the half reduced poultry stock and the warm liquid cream.
Serving :
The dish can be served with green shiso paste..
Serve the sauce in emulsion over the dish.

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 and restrict access – 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 12 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 500,000 followers across Facebook, Twitter, 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.