Scallop Sashimi with foie gras racks

Monday 03 October 2005

A recipe from Daniel Chambon

Total time	:	35min.
Preparation	:	30min.
Cooking time	:	5min.
Difficulty	:	Easy
Quantity	:	4

Ingredients

• Rougié whole duck foie gras : 100 g
• Scallops :10 pieces
• Broad beans :500 g
• Shallots :1 piece
• Poultry stock :1 liter
• Rougié duck fat :20 g
• Cream : 10 cl
• Salt, pepper, chives :Sufficiently

Preparation

1. Brown the chives in a little of duck fat, add the beans and let cook 'à l'étuvée' (slow cooking in a tightly covered casserole with very little fat).
   
   
2. Add the poultry stock and let cook.
   
   
3. Mix it and add a little bit of cream. Keep it warm.
   
   
4. Take away the coral and cut the scallops in cubes; as well as the foie gras.
   
   
5. Mix in a bowl the cubes of scallops and those of foie gras. Make small balls with this mixture and with the help of a cellophane paper.
   
   

Advise

Put a ball in the center of a warm plate and pour the cream of warm beans around. Scatter the scallops with a little bit of chives.

RELATED COOK HEADS
Daniel Chambon

Follow us on FaceBook

Foie Gras Rougié

Recommendation of News