Pan-Fried Duck Foie Gras, Pork "Crepinette"

Monday 03 October 2005

A recipe from Daniel Chambon, Le Pont de l'Ouysse

Total time	:	4h 30min.
Preparation	:	3h 30min.
Cooking time	:	1h
Difficulty	:	Difficult
Quantity	:	4

Ingredients

• Pork trotter : 1 piece
• Rougié Duck foie gras slices : 4 pieces
• Pork caul fat : 1 piece
• Rougié Whole duck foie gras semi-preserved : 3 oz
• Beef stock cube : 1 piece
• Poultry stock : 1 tbsp
• Red port : 3 tbsp
• Rougié Goose fat
• Garlic, chopped parsley, salt, pepper

Preparation

1. In a cooking pot of cold water, put the pork trotter. Bring the water to the boil, add the cube of beef stock , the salt and the pepper. Boil slowly during 3 hours. Drain and let cool.
   
   
2. Cut into cube the pork trotter and the duck foie gras semi-conserved. Add the garlic and the parsley chiselled.
   
   
3. Stretch the pork caul fat on your (kitchen) table and cut it into cubes of 6 cm each.
   
   
4. Mix the pork trotter and the foie gras. Place the mix in the center of each foil and make a roll with each.
   
   
5. Brown the roll in the frying pan with goose fat. Pan-fry the slices of frozen foie gras on low heat for 2 or 3 minutes on each side.
   
   
6. Season with salt and pepper and put the slices on a layer of paper towels.
   
   
7. Pour the red port in a saucepan, let reduce by 1/3, add the poultry stock and let the sauce reduce on a low heat during 20 minutes.
   
   

Advise

Presentation : Put down the escalope and the roll on a warm plate. Spoon the red Port sauce around it.

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