- 4
Ingredients
- 4 SERVINGS
- Cold Pot Au Feu of Duck with Foie Gras and Truffles
- • 4 duck leg confit
- • 1 medallion of foie gras with truffles (6 oz)
- • 2 tubs of of duck and veal demi-glace (6.5 oz each)
- • 2 teaspoons gelatin powder
- • mesclun
- • vinaigrette
Preparation
Step 1
1. Place the medallion of foie gras in the freezer to harden. Bring demi glace to a simmer. Sprinkle the gelatin evenly over the surface of the demi glace and slowly stir to combine and dissolve the gelatin. Remove from heat, but keep warm to prevent from setting.
2. Remove the skin and any surface fat from the confit. Shred the meat from the bones and set aside.
3. Pour enough of the demi glace into 4 ramekins to coat the bottom. Then refrigerate to gel. After the demi-glace has set in the ramekins, add enough confit to fill half way. Remove medallion from freezer and cut 4 slices about ¼ inch thick and place atop the confit in each ramekin. Cover with remaining confit to fill. Do not pack down on the meat. Pour remaining demi-glace into each ramekin until it reachs the rim. Refrigerate until set. Unmold if desired (Tip: Run a hot knife around the inside edge of the ramekin to help release the contents.)
4. Serve over mesclun salad dressed with a simple vinaigrette, accompanied by slices of crusty bread and a Côtes du Rhône.