Sous vide foie gras with mushroom duxelle

Ingredients

Fresh Meat

  • 1 lobe of foie gras

Dairy

  • 50g of butter
  • 50g of unsalted butter
  • 100g of clarified butter

Salad & Fresh Herbs

  • 5g of thyme
  • 5g of thyme
  • 1 sprig of thyme
  • 1 bay leaf
  • thyme

Fruit & Vegetables

  • 1 garlic clove, crushed
  • 500g of button mushrooms
  • 100g of banana shallot, cut brunoised
  • 10g of garlic, cut brunoised
  • 4g of lemon juice
  • 500g of silverskin onions

Store Cupboard

  • flaky sea salt
  • 50g of dried ceps, soaked in boiling water
  • 3g of sea salt
  • 100g of sugar
  • 1 sprig of rosemary
  • 100g of sugar
  • 2 gelatine leaves, soaked in water
  • 4 sheets of feuille de brick pastry
  • salt
  • 50g of wild rice
  • salt

Beverages

  • 50g of Madeira
  • 350g of Amaretto
  • 150g of water

Oils & Vinegars

  • 100g of white wine vinegar
  • oil, for frying

Speciality Ingredients

  • 4g of agar agar
  • 6 edible flowers

Cheese

  • 50g of Parmesan, grated