Carrot Cream with Seared Foie Gras delicate and indulgent

Name: Carrot Cream with Seared Foie Gras
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 6 servings
Cuisine: French
Ingredients: 14 oz (400 g) of peeled carrots "organic" (Créances if you can find them); 7 oz (200 g) of peeled floury potatoes; 3.2 cups (75 cl) of chicken stock; 1 small leek, finely sliced and cleaned well; 1 lemongrass stem cut into batons; 0.5 oz (15 g) fresh ginger, finely sliced; 2 tablespoons liquid crème fraîche (30%); salt and ground pepper; For the Espuma; 1.5 cups (35 cl) of liquid cream reduced to 0.8 cup (20 cl), 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 1.4 oz (40 g) each;; For the "spider" decoration, reduce 1.75 oz (50 g) of ketchup, 1.1 oz (30 g) of caster sugar and a large dash of soy sauce then pour into a small pipette.

A recipe by Michelin-starred Chef Patrick Asfaux 5/5 (1 review)

Prep 60 min

Cook 45 min

Total 1h45

Servings 6 serv.

A festive starter for the motivated cook: ginger and lemongrass carrot velouté, seared foie gras, truffle espuma. Allow 45 minutes.

Ingredients for 6 servings

Adjust for

servings

14 oz (400 g) of peeled carrots "organic" (Créances if you can find them)
7 oz (200 g) of peeled floury potatoes
3.2 cups (75 cl) of chicken stock
1 small leek, finely sliced and cleaned well
1 lemongrass stem cut into batons
0.5 oz (15 g) fresh ginger, finely sliced
2 tablespoons liquid crème fraîche (30%)
salt and ground pepper
For the Espuma
1.5 cups (35 cl) of liquid cream reduced to 0.8 cup (20 cl), 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 1.4 oz (40 g) each;
For the "spider" decoration, reduce 1.75 oz (50 g) of ketchup, 1.1 oz (30 g) of caster sugar and a large dash of soy sauce then pour into a small pipette.

Step-by-step recipe

1 In a large pot pour your chicken stock, add your carrots cut into large dice, your sliced leek, your diced potatoes, the lemongrass batons, your diced ginger, salt, cook gently for 25 minutes.

2 Remove your lemongrass batons then blend for quite a long time and test the seasoning then keep in a bain-marie.

3 Place your foie gras escalopes in the freezer for 5 minutes then pan-sear them without fat, seasoned in a very hot pan and remove onto absorbent paper.
Plating
In nice deep plates the carrot cream then the foie gras escalope placed on top, add a little espuma on top and finish by creating your "spider" decoration.
Thank you to my friend Chef Jean Luc Buscaylet member like me of the talented National Academy of Cuisine for sending this excellent and original recipe.

A chef's advice

Pop your foie gras escalopes in the freezer for 5 minutes before searing: the cold flesh holds better under heat and limits fat loss in the pan. Very hot pan, no added fat, 1 minute each side maximum, then drain on paper. Beyond that, half your foie gras ends up in the pan. For the spider web garnish, the ketchup-soy-sugar reduction must be cold before going into the pipette, otherwise it runs too fast and the design falls apart.

Also explore

Carrots Liquid Cream Soups Ginger Pan-seared foie gras Lemongrass

Wine Pairing

Gewurztraminer Alsace & Eastern France Sauternes South-West France

Explore all French wines ›

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Did you know?

What does 'blanching' an ingredient mean?

To peel to remove the skin To immerse it in boiling water then cool it quickly To cover it with a white sauce

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Continue exploring

You enjoyed this recipe of carrot cream with seared foie gras? Discover other recipes of soups, or browse the starters category. This dish pairs well with Gewurztraminer and Sauternes.

Starters Soups Carrots Liquid Cream Soups Ginger Pan-seared foie gras Lemongrass Gewurztraminer Sauternes