Duckling Foie Gras Caramel Custard

By corlear

Ingredients

• For the consommé:
• 2 cups chicken
• 1.5 chicken carcass
• 1 lb veal knucklebone
• 1 lb veal back of the knee
• 1/2 oz carrot
• 3/4 oz leeks
• 1/2 oz onion
• 10 cups water
• 1/4 cup sunflower oil
• For the caramel:
• 2 oz sugar
• For the foie gras stock:
• 1 3/4 lb fresh duckling foie gras
• 1 1/4 cup consommé (see previous step)
• 2 cups water
• For the foie gras egg custard:
• 3 3/4 cup foie gras stock (see previous step)
• 11 oz egg
• 1 3/4 sheets gelatin (previously rehydrated in cold water)
• salt
• freshly ground black pepper
• sugar
• To finish:
• Maldon salt
• freshly ground white pepper

Details

Servings 4

Preparation

Step 1

For the consommé:
1. Brown the veal bones in the oven at 355ºF.
2. Clean the chicken carcass, removing as much fat as possible and the scraps of meat. Drizzle with sunflower oil and brown in the oven at 355ºF.
3. Cut up the veal meat.
4. Clean and trim the chicken. Do not portion the chicken.
5. Peel and slice the onions. Brown in a frying pan.
6. Peel the carrots.
7. Put all the ingredients in a pressure cooker and cover with water.
8. Simmer for 8 hours.
9. Strain.

For the caramel:
1. Heat the sugar in a pan over a medium heat until you have a dark caramel.
2. Spread over the bottom of 3 160-g coffee cups. Leave to solidify.

For the foie gras stock:
1. Mix the water and consommé and gently heat through.
2. Cut the foie gras into uneven pieces.
3. Put the foie gras and the warm liquids in the blender. Blend for 30 seconds. It has to be split.
4. Leave to rest for 5 or 6 hours in the fridge.
5. Strain, press through the sieve to extract all the juices and through away the solid leftovers.

For the foie gras egg custard:
1. Heat ¼ cup of foie gras stock, dissolve the sheets of gelatin in it. Remove from the heat and mix with the rest of the foie gras stock.
2. Add the beaten egg and season with sugar, salt and pepper.
3. Fill the cups with the egg custard. Cover each cup with foil.
4. Cook in the bain marie for between 50 and 60 minutes.

Final Steps & Preparation:
1. Sprinkle the egg custard with Maldon salt and freshly ground white pepper.