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

Rougie Foie Gras

Rougie Foie Gras

Standard Supplier 13th August 2012

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

Japanese recipe by Jocelyn Deumié, Rougié chef in Osaka.

Ingredients

  • Serves 6
  • INGREDIENTS :
  • 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

Method

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.

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