Recipes
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Magret with roasted apricots
Ingredients for four people:
2 Duck breast
1 kg of apricots
1 Tablespoon of duck fat
1 Teaspoon of sherry vinegar
1 Teaspoon of salt
Preparation:
Carry out the first phase of cooking the magrets*
Cut the apricots in two, sauté them in a frying pan with a little duck fat, add the vinegar and set aside. Assemble the 4 plates with the magrets cut into one cm slices and serve with the apricots.
* Cooking the magret: Roast the magret in a frying pan for 30 minutes on the skin side, over a very low heat, to melt the fat. The meat should be raw, the skin golden and crispy. Cook the meat side over high heat for 3 minutes, covering the pan. Let it rest before cutting.
Magret with timur pepper sauce
For 4 people:
Timur pepper, originally from Nepal, is from the Sichuan and sumac family, and has a grapefruit flavour connotations.
2 duck breast
10 Cl poultry juice
1 Tablespoon of Timur pepper
1 Teaspoon of salt
Preparation:
Proceed to the first magret cooking, to remove the superfluous fat, that is, place the magrets in a cold pan on the skin side, put the pan on a very low heat and wait for the fat located between the skin and the meat melts.
Meanwhile, in a saucepan put the poultry juice and the timur pepper, reduce this preparation by half, sift and add salt if needed, and reserve.
Afterwards, finish cooking the magrets on the meat side, in the pan over a high heat for 3 minutes. Cut the magret, and sauce it up.
Arco de san martín sallad with confit duck shavings confit
Ingredients:
A wide variety of salad leaves.
Duck confit shavings
Balsamic of modena cream
Roasted sesame seeds
Pansy pètals
Raspberries
Straberries
Blueberries
Virgin olive oil
A few drops of squeezed lemon
Salt
Preparation:
Make a few circles around the plate with balsamic cream of Modena, using a spoon or bottle. Toss sesame seeds onto the cream.
Afterwards, form a volcano in the center of the plate with the salad mixture. Later, add the duck confit shavings and the pansy flowers in the centre.
Finally, decorate the salad with raspberries, strawberries and blueberries. Pour the dressing (olive oil, lemon drops and salt, blended) onto the salad.
Foie gras scalope with peaches
It is an excellent recipe for Foie gras with fruit, very suitable in summer, to start the peach season.
Ingredients:
500 gr of foie gras
1 Kg of peaches
25 cl duck stock
1 tablespoon of Sherry vinegar
1 tablespoon of sugar
1 tablespoon of ground black pepper
1 Tablespoon of salt
Preparation:
Peel the peaches and scoop out some balls with the Parisian spoon. Put them in a pan with two tablespoons of sugar and slowly caramelize them. Add vinegar and the duck stock. Cook for three minutes and reserve.
Clean and cut 4 Foie escalopes. Sear them in a pan for 1 minute for each side. Season them.
Then, bake them at 180º C for 3 minutes, just before serving. Dish up the scalope and sauce them with the candied peaches, add the amount of peach balls around the foie and place some Maldon salt flakes on it. Serve very hot.
Peel the peaches and scoop out some balls with the Parisian spoon. Put them in a pan with two tablespoons of sugar and slowly caramelize them. Add vinegar and the duck stock. Cook for 3 minutes and reserve.
Clean and cut 4 foie scalopes. Sear them in a pan for 1 minute in each side. Season it.
Then, bake them at 180º C for 3 minutes, just before serving. Dish up the scalope and sauce them with the candied peaches, add the amount of peach balls around the foie and place some Maldon salt flakes on it. Serve very hot.
Foie gras summer salad and magret carpaccio
Ingredients for 4 people:
150 grams of Foie gras
2 duck breast previously cooked
Aurugula
1 Tablespoon of sherry vinegar
1 Tablespoon of duck cracklings
1 Tablespoon of walnut oil
Salt and ground black pepper.
Preparation:
Prepare the maceration for the carpaccios. In a bowl, mix the sherry vinegar, salt and ground black pepper. Set aside.
Proceed to the first magret cooking, to remove the superfluous fat, that is, place the magrets in a cold pan on the skin side, put the pan on a very low heat and wait for the fat located between the skin and the meat melts.
Afterwards, finish cooking the magrets on the meat side, in the pan over a high heat for 3 minutes. Cut the magret and set aside.
Cut the raw and cold foie gras, into thin slices, and we also place them in the cold.
Divide the salad on plates, dress it with the walnut oil. Pass the carpaccio slices quickly through the maceration and arrange them on top of the salad. Finish spreading the duck cracklings and serve immediately.
Royale of Foie gras cream of black trumpets and corn tuile
Royal of foie gras
Ingredients:
200 g of foie gras
100 g duck or poultry stock
2 Gelatin sheets
Preparation:
Blend the cleaned and chopped foie gras with the stock in the Thermomiz at 50 ºC/ and at high speed. Afterwards, add the gelatin, previously soaked in cold water. Set aside.
Cream of black trumpets
Ingredients:
100 g of black trumpet mushrooms, dried and hydrated.
10 cl of Duck stock or poultry base
Salt
Freshly ground black pepper
Preparation:
Combine the mushrooms and the stock in the Thermomix. Blend at high speed at themperature of 70ºC. Season with salt and pepper, cool and set aside.
Ingredients:
500 g of invert sugar
300 g of liquid glucose
100 g of Toasted grain corn
Preparation:
Boil the invert sugar and the glucose till it reaches 140 ºC. Stretch out on a silicone mat. Let it cool down. Blend in the Thermomix at 10 speed.
We obtain a powdered caramel. Mix with the crushed corn. Spread this flour on the silicone mat and place in the oven at 120º C for 4 minutes. Quickly remove the silicone and cut the pieces into the desired size. If we do not do this operation quickly, when the paste cools, it hardens.
Assembly and presentation
In each glass, spoon a thick layer of royale of foie gras and top with a thinner layer of cream of black trumpets. Allow to cool a bit, then serve with a corn tuile.
Comments
This aesthetically pleasing glass with contrasting colours can be served warm if desired. To do so, warm the glasses with the royal in the oven for 2 minutes and use the mushroom cream while still warm.
Oysters with foie gras
Ingredients:
24 units of oysters
200 g of foie gras
1 Tablespoon of recently grounded black pepper
1 Kg of coarse salt
Preparation:
Open the oysters and put them on a rack upside down, in order to drain the water excess.
Spread the coarse salt on a baking oven plate and place the oysters. The salt will keep the oysters well set during cooking. Subsequently, clean and cut the foie gras into very thin slices and place them on each oyster. Season with pepper and place them in the oven with a very hot grill for 2 o 3 minutes.
Assembly and presentation
Serve the oysters right away, accompanied by rye bread, to follow the French custom of eating this type of bread with shellfish.
