Whole foie gras lobe poached in Japanese stock and small vegetables from Kyoto, seasoned with yuzu-kosho :

Rougie Foie Gras

Rougie Foie Gras

Standard Supplier 13th August 2012

Whole foie gras lobe poached in Japanese stock and small vegetables from Kyoto, seasoned with yuzu-kosho :

Japanese recipe by Jocelyn Deumié, Rougié Chef in Osaka, and former head chef of Chef Eyvind Hellström at Bagatelle Oslo.

Ingredients

  • Serves 6:
  • For the foie gras:
  • - 1pc foie gras « grande cuisine »
  • - 1L sauce sukiyaki au matsutake
  • - spices
  • - iced water
  • - 2L dashi
  • For the sauce
  • - 1pc Konbu
  • - 10g Sansho
  • For the garnish :
  • - Matsutake mushrooms
  • - 2pc Myoga
  • - 4pc Kinome
  • - Ume
  • - 1 bag katsobushi
  • Kyoto vegetables :
  • - 1pc red carrot
  • - 1pc pink turnip
  • - 1pc black carrot
  • - 100g kyoto mixed leaf salad
  • - 4pc okura

Method

Preparation of the foie gras:
As a first step, marinate the whole foie gras in the sukiyaki sauce with some spices. Heat the stock at70°Cand add it together with the marinated foie gras in a sous-vide cooking bag. Cook at65°Cuntil temperature at heart reaches54°Cand stop the cooking by placing the sous-vide bag into iced water.
To serve, you will need to reheat the preparation in a waterbath at53°Cfor a few minutes.
A la minute, shred the myoga in fine julienne, soak it in iced water, drain it and display on the liver with a leaf of beaten kinome.
Preparation of the matsutake mushroms :
Les nettoyer sans les laver (on peut légèrement les éplucher si ils sont trop sales), les tailler en deux dans le sens de la longueur et les assaisonner de sel au Ume légèrement.
Les faire griller jusqu’à l’obtention d’un joli quadrillage sur la face intérieure du champignon, la cuisson se terminera au four dans un aluminium pour les grosses pièces. On les rajoutera au plat au dernier moment.
Preparation of the Japanese vegetables :
Cut all the vegetables
Blanch them in the cooking stock that will be used for the foie gras. Keep in the fridge. It is very important to take care of the colors of the vegetables before cooking them. Before serving, reheat the vegetables in a stock separating black carrots and red carrots.
Preparation of the sauce :
Take back the cooking stock, degrease it perfectly, reduce if necessary and add some yuzu kosho, sancho lime juice, Japanese ginger cut in thin julienne. When serving display this sauce and garnish on the foie gras in front of the guest.