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Foie Gras Cubes with Passion Fruit Seeds, Earl Grey-Scented Consommé and Cornbread Bites Recipe
Foie Gras Cubes with Passion Fruit Seeds, Earl Grey-Scented Consommé and Cornbread Bites
Michel Rostang, restaurant Michel Rostang, Paris
Michel Rostang, restaurant Michel Rostang, Paris
Flavors of Paris and the Ile-de-France
Total time: more than 2 hours

The duck consommé takes 3 hours, but it can be prepared in advance.

Difficulty: Average
For 6 servings

- 550 g (1 lb. 3 oz.) duck foie gras
- 15 g (1 Tbsp.) salt and 2 g (1/2 tsp.) pepper per kg
- 20 ml (4 tsp.) cognac
- 20 ml (4 tsp.) Port

Passion fruit jelly
- 250 ml (1 cup) water
- 80 g (1/3 cup) sugar
- 3 sheets of gelatin

Duck consommé (reserve 300 ml / 1 1/4 cup)
- 2 duck breasts
- 2 duck legs
- 2 onions
- 1 leek
- thyme and bay leaf
- 1.5 liters (6 cups) water
- 1 Earl Grey tea bag

Vanilla sauce
- 300 ml (1 1/4 cup) chicken stock
- 10 g (2 tsp.) salted butter
- 1 vanilla bean
- 3 g (1 tsp.) ginger

- Accompaniment

Foie gras

  1. Devein the foie gras lobe.
  2. Season with 15 g salt and 2 g pepper per kilogram. Marinate with the cognac and Port.
  3. Wrap in plastic wrap into a cylinder and cook sous vide. Cook for 15 minutes at 65° C / 150° F in a steam oven. Chill.
  4. Mold the foie gras in a frame, letting it extend slightly above the top. Weight down. Refrigerate.

Passion fruit jelly

  1. Combine the water and sugar in a small saucepan; heat to form a syrup.
  2. Remove the passion fruit seeds and combine them with the cold syrup.
  3. Add the gelatin (8 leaves per liter).
  4. Let set on a tray.

Duck consommé

  1. Place the duck breasts and legs in a wide pot.
  2. Add the cold water; bring to a boil and skim the surface.
  3. Add the aromatic garnish and 4 blackened half onions. Cook for 3 hours.
  4. Strain through cheesecloth and reserve the duck breast meat.
  5. Infuse the tea bag for 1 minute.
  6. Shred the duck breast meat and set aside to dry.
  7. Put in a blender to grind into crumbs.
  8. Combine with fresh bread crumbs.

Vanilla sauce

  1. Sweat the vanilla seeds and chopped ginger in salted butter.
  2. Add the chicken stock.
  3. Reduce to  a syrupy consistency.

Finishing and presentation

  1. Trim the foie gras and glaze with the passion fruit jelly.
  2. Cut three cubes per person.
  3. Place on a plate with some cornbread "corks."
  4. Finish with a drizzle of vanilla sauce.
  5. Serve the duck consommé in a glass container with the shredded dried duck meat.
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