Duck, mushroom and foie gras

Ingredients

Fresh Meat

  • 1 duck, large, plus extra bones
  • 15 duck wings
  • 500g of duck fat
  • 125ml of veal glace

Store Cupboard

  • 50g of salt
  • 2.5l chicken stock
  • salt
  • flour
  • salt
  • pepper
  • cep powder

Fruit & Vegetables

  • 1 lemon, zested
  • 1/2 onion, chopped
  • 1/2 carrot, chopped
  • 1/4 garlic clove, chopped
  • 1 1/4 tomato
  • 1 1/4 flat mushroom
  • 125g of garlic cloves
  • 1 black garlic clove
  • 2 king oyster mushrooms
  • 1 onion

Salad & Fresh Herbs

  • 4 sprigs of thyme, leaves picked
  • 1/4 head of celery, chopped
  • thyme
  • chervil

Oils & Vinegars

  • 50ml of white wine vinegar
  • 50ml of vegetable oil
  • 50ml of balsamic vinegar
  • 1 dash of oil

Beverages

  • 200ml of white wine

Dairy

  • 1 knob of butter
  • milk

Delicatessen

  • 4 slices of foie gras, 2cm thick