Small pie of Duck Foie Gras

Monday 03 October 2005

Total time	:	1h 35min.
Preparation	:	1h 15min.
Cooking time	:	20min.
Difficulty	:	Difficult
Quantity	:	4

Ingredients

• Rougié raw duck foie gras : 1 piece
• Rougié Duck fat : 600 g / 21oz
• Pâté pastry:
• Butter : 225 g / 7.9oz
• Flour : 250 g / 8.75oz
• Starch : 125 g / 4.4oz
• Salt : 15g / 0.5oz
• Eggs : 40g / 1.4oz
• Water : 60g / 2.1oz
• Duxelles of morilles :
• Dehydrated morilles : 6 pieces
• Shallot : 1 piece
• Salt, pepper, nutmeg
• Quiche:
• Eggs : 4 pieces
• Cream : 3 dl
• Salt, pepper

Preparation

1. Pastry preparation:
   
   
2. Incorporate in the mixer bowl the flour, the starch, the salt, the butter, the eggs and the water. Mix correctly to get a homogeneous pastry. Preserve in the refrigerator during one hour before using.
   
   
3. Poaching of the foie gras:
   
   
4. Salt and pepper the foie gras and let it marinate a night in the fridge.
   
   
5. Put the foie gras in the fat and poach it 20 minutes on 75 degrees.
   
   
6. Let cool and drain few minutes.
   
   
7. The “duxelles”preparation:
   
   
8. Moisturize the morilles. Make its blanch in salted water few minutes.
   
   
9. In a sauteuse, brown the shallot and the morilles chiselled.
   
   
10. Add the salt, the pepper and the nutmeg. Let drain few minutes.
    
    
11. Whisk the eggs, add the cream, salt and pepper. Then, incorporate the “duxelles de morilles”.
    
    
12. The pie preparation:
    
    
13. Spread the pastry. Cut a disk with a 10 cm diameter. Put it in a mould buttered previously. Pour the mixture of eggs and morilles, let a slice of foie gras poached. Then, cook in the oven on 220 degrees during 15 minutes
    
    

Advise

Serve immediately. A reciepe from Daniel Chambon, le Pont de l'Ouysse, Lacave (46, France)

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