Pan-fried Duck Foie Gras with a muesli croquette, lemon-marinated crayfish and iodized sauce

- Alain FRANÇOIS

RECETTE HIVER

Seasonal winter recipe by Nicolas Guiet, chef at L’U.Ni, Nantes.

 

Ingredients for 4:

–          4 slices of foie gras (70g each)

–          4 crayfish (size 10/15, frozen)

–          ¼ green meat radish

–          ¼ red meat radish

–          100g black radish

–          50g microgreens

–          2 duck thighs

–          1 carrot

–          1 onion

–          150g Japanese panko

–          100g muesli

–          1 egg white

–          1 tbsp oyster juice

–          1 tsp toasted sesame oil

–          1 tsp soy sauce

–          2 litres vegetable stock

–          1 packet squid ink

–          juice of one lime

–          50ml olive oil

 

Stage 1: Duck pot-au-feu

Remove the skin from the duck thighs. Place the thighs in a saucepan, cover with the vegetable stock and add the carrot and onion, peeled and sliced in half.

Bring to the boil and skim. Cover the pan and continue to simmer on the lowest heat until the flesh is falling off the bone. Remove the thighs and drain, then shred the meat and season with the oyster juice, sesame oil and soy sauce.

Line a square dish with cling film. Place the duck meat in the dish and press down evenly to a depth of 4cm. Cover the top with cling film and leave to cool completely.

 

Stage 2: The muesli croquettes

Once the duck meat has completely cooled, cut it into 4cm cubes. Refrigerate.

In a bowl, beat the egg white with a pinch of salt to soft peaks. In another bowl, mix together the panko and the muesli.

Dip each croquette first into the egg white then into the panko/muesli mixture. Place them in the freezer for 30 minutes. Then dip and coat the croquettes a second time before putting them in the refrigerator to chill.

 

Stage 3: The sauce

Strain the vegetable stock and leave to cool. Skim off the fat that rises to the surface. Bring 25oml of sauce to the boil and add the squid ink. Season with salt, pepper and half of the lime juice.

 

Stage 4: The crayfish and radishes

Shell the raw crayfish and place them in a bowl with 50ml of olive oil and the rest of the lime juice. Leave to marinate for 7-8 minutes at room temperature. Season with salt and a little of the lime zest.

Rinse the radishes well, remove the leaves and cut into julienne strips. If the flavour is too strong cover the radishes with iced water and leave them to soak. Drain well before using.

 

Stage 5: The Foie Gras

Either take four slices of fresh foie gras, or slice a whole lobe of fresh foie gras into four slices of around 70g each.

Heat a non-stick pan and when hot quickly sear the foie gras slices for 2-3 minutes on each side (according to the thickness, make sure the slices are nicely coloured and warmed through to the centre) then season with salt and freshly ground pepper.

While the foie gras is cooking, deep fry the croquettes for around 2 minutes at 170°C.

Reheat the sauce, and drain the crayfish and the radishes.

Serve on individual plates garnished with seasonal microgreens.