Foie gras with vegetables

Monday 03 October 2005

Receip Daniel Chambon

Total time	:	3h 10min.
Preparation	:	3h
Cooking time	:	10min.
Difficulty	:	Very difficult
Quantity	:	4

Ingredients

• Rougié Whole and duck foie gras semi-cooked : 300 g
• Potato : 300 g
• Green beans : 100 g
• Dry haricot beans : 100 g
• Leeks : 4 pieces
• Celeriac : 1/2 piece
• Ripe tomatoes : 4 pieces
• Onions : 6 pieces
• Garlic : 1 a clove
• Goose fat : 0.25 l
• Hazelnut oil : 1 tablespoonful
• Bunch of parsley, thyme, tarragon
• A boiled beef with vegetables cube
• Salt, pepper

Preparation

1. Brown in hazelnut oil the tomatoes (without pips and blanched), the onions cut into 4 parts, the garlic squashed and the bunch of parsley, thyme and tarragon. Salt, pepper and let cook on a low heat during 30 minutes.
   
   
2. Add water (1/4 litre of warm water) to the boiled beef with vegetables cube. Add this to the tomatoes and cook 30 minutes more.
   
   
3. Cook the dry haricot beans in an aromatic stock.
   
   
4. Cut in thin slices the celeriac (peeled) and cook on hot heat before cooling. Cut the leeks in two parts in the length and the green beans.
   
   
5. Cut the potatoes in slices quite thin in the length. Soak the slices in goose fat and cook in the oven during 10 minutes, only to make it cook but keeping it crunchy.
   
   
6. Put cellophane paper in a terrine (enough to recover) and put the potatoes slices on the sides of it.
   
   
7. Put successively leeks, tomatoes, the foie gras in the middle of the terrine, the green beans and the dry haricot beans mixed and the celeriac. Repeat this operation until the top of the terrine salting and peppering each time. You must finish by potatoes. Then, fold up the cellophane paper and cover with a lid. Put on the fridge during 24 hours.
   
   
8. The next day, prepare the vinaigrette : mix all the ingredients and add 4 tablespoonfuls of boiling water to burst the oil molecules.
   
   

Advise

Presentation: Turn out the terrine, present it in slices and add a vinaigrette. A receipe from Daniel Chambon, Le Pont de l'Ouysse in Lacave (46) France

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