Ingredients for 6 servings
- 400 g (14 oz) of peeled carrots "organic" (Créances if you can find them)
- 200 g (7 oz) of peeled floury potatoes
- 75 cl (3.2 cups) of chicken stock
- 1 small leek, finely sliced and cleaned well
- 1 lemongrass stem cut into batons
- 15 g (0.5 oz) fresh ginger, finely sliced
- 2 tablespoons liquid crème fraîche (30%)
- salt and ground pepper
- For the Espuma
- 35 cl (1.5 cups) of liquid cream reduced to 20 cl (0.8 cup), salted and peppered with the addition of a little truffle essence (melanos)
- then placed in a siphon with a gas capsule and release this same gas.
- 4 Escalopes of farmed duck foie gras approximately 40 g (1.4 oz) each;
- For the "spider" decoration, reduce 50 g (1.75 oz) of ketchup, 30 g (1.1 oz) of caster sugar and a large dash of soy sauce then pour into a small pipette.
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