Creamy cep mushroom sauce,
pan-fried foie gras and raw cep mushrooms
Ingredients (for 4 people):
-4 x 125 g slices of raw duck foie gras
-400 g of cep mushrooms
-1 dl of chicken broth
-1 dl of cream
-1 shallot, minced
-1 clove of garlic, chopped
-30 g of smoked bacon
-½ bunch of chives
-5 cl of olive oil
-10 g of butter
-juice of ½ a lemon
Recipe:
Dice 300 g of cep mushrooms. Sweat the shallot, chopped garlic and smoked
bacon, add the diced ceps, and season. Remove 4 tablespoonfuls of cooked
ceps. To the remaining ceps add the chicken broth, bring to the boil and
reduce by a third before adding the cream, then liquidize with the butter.
Strain the cep sauce through a small fine conical sieve.
Pan-fry the slices of foie gras for 4 minutes.
Place the diced ceps on a dish, and add the cep sauce, warm foie gras
and a few strips of raw ceps. Season with olive oil, lemon juice and chives.
Chef’s tip: Wipe the hot foie gras well with
kitchen paper to prevent the grease from mixing with the cep sauce.