Prep
60 min
Cook
45 min
Total
1h45
Servings
6 serv.
Ingredients for 6 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.
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