Recipe: Foie Gras Muffin

Name: Muffin au foie gras
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 portions
Ingredients: 4 Muffins artisanaux; 4 escalopes de foie gras de canard de 40 g environ; 250 g de bananes "plantain" épluchées et taillées en sifflets de 4cm environ; 200 g de têtes de cèpes frais ou surgelés taillés en quartiers; un peu de vermicelle ,cheveux d'ange ou kadaïf; vinaigre balsamique a la truffe (si possible); une pointe de vinaigre de riz; huile et beurre; sel et poivre du moulin.

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (1 reviews) Starters

Prep 15 min

Cook 20 min

Total 35 min

Servings 4 serv.

Ingredients for 4 servings

4 Artisanal Muffins
4 escalopes of duck foie gras approximately 40 g each
250 g of peeled "plantain" bananas cut into approximately 4cm whistles
200 g of fresh or frozen porcini mushroom heads cut into quarters
a little vermicelli, angel hair pasta or kadaïf
truffle balsamic vinegar (if possible)
a hint of rice vinegar
oil and butter
salt and freshly ground pepper

Step-by-step directions

1 Place your foie gras escalopes in the freezer for 10 minutes.
2/In a pan heat your knob of butter and a few drops of oil (or some duck fat) sauté your porcini mushrooms, if they are frozen do not thaw them do the same, salt and pepper then set aside in a warm place.
3/In a small dish spread your vermicelli then pass it under the grill in the oven (be careful this goes very quickly they should just be golden), then set aside on a plate.
4/Heat a pan then place your foie gras escalopes without fat, salt and pepper cook 1 minute on each side and transfer to absorbent paper.
5/Then in this pan used for cooking the foie gras add a little butter sauté your banana whistles salt and pepper, cook approximately 6 minutes then turn off place your foie gras escalopes on top (for the heat) and keep covered.
6/Open your muffins in 2 and toast them.
Assembly:
In the middle of the plate the base of your muffin, the banana whistles nice and hot a hint of rice vinegar, then the foie gras escalope a few pieces of your vermicelli, partially covered by the lid, the reheated mushroom quarters around it and finish with hints of truffle balsamic vinegar.