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pasta circles - 3in diameter
brioche rounds - dia. of foie gras
foie gras - rolled and poached
duck beast - one good, rare slice
julienne leek
s&p
-
truffle butter
walnut sauce
drawing jus
watercress sprig
garnish greens
=Cook duck breast to rare, cool. Blanch pasta, drain and dot with truffle butter. Slice duck in thin, wide, even slices across the grain, prefferably leaving skin on. Slice foie gras.
Assemble as follows;
pasta sheet on plate, then brioche, foie gras, duck breast, leek, pasta sheet
Sauce with walnut sauce, jus. Garnish greens to finish.
brioche rounds - dia. of foie gras
foie gras - rolled and poached
duck beast - one good, rare slice
julienne leek
s&p
-
truffle butter
walnut sauce
drawing jus
watercress sprig
garnish greens
=Cook duck breast to rare, cool. Blanch pasta, drain and dot with truffle butter. Slice duck in thin, wide, even slices across the grain, prefferably leaving skin on. Slice foie gras.
Assemble as follows;
pasta sheet on plate, then brioche, foie gras, duck breast, leek, pasta sheet
Sauce with walnut sauce, jus. Garnish greens to finish.
