Fabrice Giraud | Jean Ramet | Christophe Eme | Daniel Boulud | David Pasternack | Eric Ripert | Jean-Georges Vongerichten
Jonathan Benno | Michel Gautier | Michel Richard | Patrick Michelon | Richard Farnabe
Thierry Verrat
Recipes
from TastedOnline
| Paupiette of Squab & Smoked Foie Gras Served with Morel and Crawfish |
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Makes 4 servings |
| For the sauce Break the squab and the crawfish bones separately in a medium size sauce pan. In a medium heat roasted pan place first the squab bones, allow them a nice blond coloration, remove the bird bone. Add the crawfish bones let them take a little bit of color then add the bird bones and the mirepois of vegetables reduce the flame to let the vegetable cook nicely. Deglaze with Armagnac first. Then port and red wine. Let the alcohol cook for two minutes and add the chicken stock just on top of the bones. Reduce the flame again and keep cooking for 45 minutes ... pass the juice and reduce very slowly to the nice consistency The strangeness of the crawfish and the gameness of the squab give you a nice puissance and elegance to the sauce Preparation Let down the philo dough and broche each of them with clarified-butter Put on top of each wiser in a middle of the sheet put the cook morel (cooled) The smoked foie gras and the squab breast next to each wiser and roll the sheet of philo dough around them. Tie the paupiette with a piece of plastic rap and keep it in a fridge for one hour In a medium heat sautée pan seared the paupiette to a nice blond color and place them in an oven for 10 minutes When the paupiette is cooked put some poppy seed on top of it, sliced in four nice pieces Warm up the sauce and put the crawfish Recipe Clean the morel mushroom very well and wash them in a large volume of warm water. Place the apple wood chips in a smoker and start smoking the foie gras only for 6 minutes. In a low heat medium sautéed pan place the olive oil, the chopped shallot, garlic, the branch of thyme and keep cooking for 2 minutes. Add the cleaned morel let them cook till all the water is evaporated, déclassé with the port. Let the port reduce by half and place the mushroom in a refrigerator. Season the four filet of squab. In a medium heat sautéed pan place the olive oil and the bird breast skin down, cook them only for 15 seconds (the filet of squab still raw) and keep them in a fridge. Put a pot of water with some salt, cayenne pepper, anis |
