A festive and refined recipe with a Japanese touch!
Discover a perfect alliance between the rich, velvety duck foie gras, the crispy texture of buckwheat shortbread biscuits and the tangy freshness of the yuzu purée. This elegant trio, with French and Japanese influences, will delight the most discerning palates at your festive meals or special occasions.
Why this recipe?
A homemade foie gras elevated: The Shochu rice spirit, combined with spices such as Mondolkiri red pepper and ginger, delicately perfumes the foie gras, revealing subtle and complex notes.
Original buckwheat shortbread biscuits: The buckwheat flour gives a rustic and lightly toasted flavour, ideal to accompany the foie gras.
A touch of exoticism with yuzu: The yuzu purée brings a hint of acidity and freshness that balances the rich, velvety flavours of the foie gras.
Preparation time: 40 min
Cooking time: 35 and 10 min
Difficulty: Easy
Season: Autumn Winter
Ingredients:
For the semi-cooked foie gras, to be prepared 48/72 hours in advance
- 1 fresh deveined liver of 400/500 g
- 10g of salt
- 7g of Mondolkiri Red pepper ref. CDPPFV08S
- 7g of ground ginger ref. CDPMAD52S
- 15cl of Hakutake Shiro Rice Shochu ref. NISTASH2
For the buckwheat shortbread biscuits
- 120g of buckwheat flour (ref. NISBS03-M) or rice flour (ref. NISRIFG)
- 80g of wheat flour
- 1 egg
- 80g of softened butter, diced
- 1 tablespoon of toasted sesame oil ref. NISYS32
- 1/2 sachet of baking powder
- a little water
- 1 jar of Yuzu purée ref. NISYTE3
Preparation:
For the liver
- In a shallow dish, season the fresh liver with salt, pepper and ginger.
- Pour the rice Shochu over the liver and turn it on all sides to coat it well.
- Place the liver in the centre, one third from the bottom of a sheet of food-grade paper.
- Roll the liver over itself to form a ballotine by holding each end of the sheet and pressing it towards the work surface.
- Roll it well to obtain a regular and compact shape.
- Close the ballotine and repeat the operation a second time to ensure a good seal.
- Steam the liver at 100° for 35 minutes. To do so, you can use a steam oven, a steamer or simply the steaming basket of your pressure cooker; simply avoid letting the liver come into contact with boiling water.
- Leave to cool at room temperature, then refrigerate for exactly 48 to 72 hours before serving.
For the buckwheat shortbread biscuits
- Mix the flours and the baking powder
- Add the softened butter and work everything together with your fingertips, rubbing until sandy.
- Then add the egg, the tablespoon of oil and a little water if needed to obtain a smooth ball of dough.
- Flour the work surface and roll out the dough to approximately 2 mm thickness.
- Using a round cookie cutter, cut out shortbread biscuits to serve with the foie gras.
- Bake at 180° for 15 minutes.
- Leave to cool (these shortbread biscuits can be kept for a few days in a metal tin)
When serving:
- Remove the liver and unwrap the cling film 10 to 15 minutes before serving.
- Cut thin slices that you can shape with a cookie cutter for plating.
- Top each shortbread biscuit with a teaspoon of Yuzu jelly and a slice of semi-cooked foie gras.
- Decorate as you wish and sprinkle with a few pink peppercorns and a turn of the pepper mill
Bon appétit!
