Quentin Boeglin, won the Foie Gras Challenge!

- Alain FRANÇOIS

quentin-boeglin-1er-prix

For the 10th edition of the Foie Gras Challenge, Quentin Boeglin a Chef who’s getting famous won the first prize with some delicious sweet and salty snacks. See below his recipes

 

The Parmesan with Duck Foie Gras shortbread biscuit (to the left on the picture)

Ingredients for 6 people

 

For the shortbread pastry:

  • 225g of flour
  • 200g of butter
  • 100g of powder of hazelnuts
  • 70g of parmesan
  • 2 egg yolks
  • fleur de sel salt and freshly ground pepper

For the Foie Gras foam:

  • 200g of semi-cooked Duck Foie Gras
  • 100g of Chicken stock
  • 100g whipped cream
  • 1 sheet ½ of gelatin (3 g)

For finishing:

  • 100g of raw Flash-frozen Duck Foie Gras
  • 100g of Parmesan

 

Preparation:

Make cool chicken stock. Add the previously soaked and drained gelatin. Mix the Foie Gras with the cooled chicken sauce and the whipped cream. Spread in the semi-spherical cells of 3 cm in diameter of a flexible mold. Freeze 2h. Prepare the shortbread pastry with all the ingredients. Spread it out between two sheets of greaseproof paper. Cut in 5 cm diameter circles. Bake these 12 min at th.6 (180 ° C). Book the rest of shortbread pastry for another use. Unmold a sphere of Flash-frozen Foie Gras on cold shortbread biscuit and let it defrost. On the top, grate some parmesan then Flash-frozen Foie Gras.

 

The Duck Foie Gras cake (to the right on the picture)

Ingredients for 6 people:

  • 400g of semi-cooked Duck Foie Gras
  • 275g of slices of smoked Duck Breast
  • 10 large fresh figs
  • 6 Grany Smith apples
  • 20 big white mushrooms

Preparation:

Cut the semi-cooked Duck Foie Gras into thin slices. Place the slices on a filmed plate. Put them in a freezer to solidify them. Remove the fat from the duck breasts and leave only 1 mm. Peel the figs and the cored apples. Clean the mushrooms. Cut them into regular slices In a circle of 16 cm in diameter out the slices in rose by alterning the layers (apples, mushrooms, figs, Duck Foie Gras, Duck Breast). Press and let them in a fridge to solidify. Cut the cake and plant a pike in each.

 

Duck Foie Gras soother (in the middle on the picture)

Ingredients for 6 people:

  • 250g of semi-cooked Duck Foie Gras
  • 200g of raw cocoa butter
  • 100g roasted and chopped hazelnuts
  • 2 tbsp. of caramel sauce

 

Preparation:

Cut the semi-cooked Duck Foie Gras into slices, and thanks to a pastry cutter cut them into 5 cm diameter circles. Plant a pike in each. Put them in the freezer to solidarify, put them in the melted cocoa butter (40 ° C) and wrap the roasted and chopped hazelnuts. To finish bound with caramel, and plant the soother in a holder.

 

 

 

Mention: CIFOG / ADOCOM