French Pasta Bake with Porcini (Macaronnade) flavorful and golden

Name: French Pasta Bake with Porcini (Macaronnade)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 slices of 2.8 oz (80 g) raw duck or goose foie gras; 10.5 oz (300 g) of macaroni; 7 oz (200 g) of sautéed cèpes cut into mirepoix; 1.25 cups (30 cl) of cèpes coulis

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

Prep 10 min

Cook 10 min

Total 20 min

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

4 slices of 2.8 oz (80 g) raw duck or goose foie gras
10.5 oz (300 g) of macaroni
7 oz (200 g) of sautéed cèpes cut into mirepoix
1.25 cups (30 cl) of cèpes coulis

Step-by-step recipe

1 In a large volume of salted water (4 to 5.25 qt (5 liters)) cook the macaroni, drain and set aside.

2 In a wide skillet without fat and very hot, pan-fry your foie gras escalopes for 20 seconds on each side, then lay them on absorbent paper.

3 In this same skillet, above all do not rinse it, deglaze with 2/3 of the coulis, then add the macaroni and cèpes, mixing everything carefully, taste to adjust the seasoning.

4 In small shallow earthenware dishes, start by putting a layer of macaroni, then an escalope of foie gras sliced into 3 pieces to cover the surface, add another layer of macaroni and finally a little coulis that you had kept (the 3rd third).

5 Put in the oven at 210°(th7) for 10 minutes
Serve boiling hot with large spoons.
I promise you a moment of tasting that you and your guests will remember forever...