This sophisticated starter, inspired by tarte tatin, combines tender smoked duck breast and apples, crowned with silky foie gras. It's a showstopper that highlights expert layering techniques for maximum flavor.
Serves 4:
– 3 green apples;
– 12 slices of smoked duck breast;
– 4 slices of white bread;
– 4 slices of foie gras;
– 1 knob of butter.
Peel the apples and cut into thin crescent-moon slices. Sauté them in butter for 5 minutes until golden. In ovenproof ramekins, layer apples, duck breast slices, and top with apples. Bake at 180°C (350°F) for 5 minutes to warm through. Unmold onto toasted white bread slices and top with foie gras. Serve immediately for the best melt-in-your-mouth experience.
Reimagining a classic dessert as a savory starter, this creamy foie gras custard offers rich, velvety indulgence with a caramelized finish.
Serves 4:
– 150g foie gras;
– ¼ liter milk;
– 5 eggs;
– 4 tbsp cornflour;
– 25cl fresh cream.
Preheat oven to 90°C (195°F). Warm milk in a saucepan and whisk in cornflour until smooth. Blend in foie gras, eggs, and cream until homogeneous. Season with salt and pepper, then pour into ramekins. Bake for 3 hours in a bain-marie for a perfect set. Torch the tops with sugar for crunch.
This velvety celeriac soup gets an opulent lift from foie gras, blending earthy notes with luxurious fat for a refined winter warmer.
Serves 4:
– ½ celeriac;
– 3 potatoes;
– 1 slice foie gras;
– 1 tbsp duck fat;
– 10cl fresh cream;
– 2 knobs butter;
– salt, pepper.
Peel and dice celeriac and potatoes. Sauté in duck fat for 5 minutes. Boil in ample salted water until tender. Blend with some cooking liquid for smoothness. Stir in foie gras, butter, cream, salt, and pepper. Re-blend until silky. Serve hot.
