Frozen Duck Foie Gras Quinoa with Consommé

By corlear

Ingredients

• For the duck foie gras quinoa:
• 83/4 oz duck foie gras
• 1/2 cup water
• salt
• 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
• 1/2 oz small onion
• 10 cups water
• To clarify consommé:
• 33/4 cup consommé (see previous step)
• 3/4 oz carrot
• 2/3 oz leeks
• 2 oz tomato
• 4 oz veal hamburger
• 1/2 cup egg whites
• 1/2 oz pilé ice
• Salt
• To finish:
• concentrated Natco tamarind paste

Details

Servings 4

Preparation

Step 1

For the duck foie gras quinoa:
1. Place the diced foie gras in the blender and add the boiling water. Blend until you have a thin cream.
2. Season with salt and sieve.
3. Place in a Paco Jet container and cover.
4. Keep in the freezer at -70ºF for at least 24 hours.
5. Process a portion in the Paco Jet. Remove the powder and keep it in a dish in the freezer. Process another portion and repeat until you have the amount you need.

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. You will be left with approximately 3 cups of consommé.

To clarify consommé:
1. Heat the stock to boiling point and then lower the heat to simmering point.
2. Grate the tomato and leave it in a colander to drain off the liquid.
3. Finely dice the carrot and leeks ("brunoise").
4. Mix the diced vegetables with the tomato and the hamburger meat.
5. Add the egg whites to the mixture and beat.
6. Mix the pilé ice with the clarifying mixture.
7. Stir the consommé clockwise and slowly add the clarifying mixture.
8. Simmer and then gradually increase the heat until the liquid begin to boil (a very slow process: 1.30 h.).
9. Remove from the heat and leave to rest for 15 minutes. Make a small hole in the clarifying mixture with a spoon so that the consommé can be removed using a ladle. As you take out the liquid, strain through a sieve. Check the seasoning.

Final Steps & Preparation:
1. Use the tamarind to paint 4 vertical lines on the wall of the dish.
2. Remove the Paco Jet from the freezer and put two spoonfuls of frozen foie gras powder on the opposite side to the tamarind.
3. Serve the piping hot consommé in a jug.