1 1 hour before eating
In a pan with a little goose fat, quickly sauté (1 minute) your sliced porcini mushrooms, season with salt and pepper, then transfer to an oven-safe dish.
2 In the same pan add a little more goose fat then roast gently (2 minutes on each side) and transfer them, and place them next to the mushrooms.
3 Use this pan for the 3rd time, pour in a little more goose fat, remove the small stem from your figs and cut them into 6 pieces halfway through, then place a grain of coarse salt in the center and roast them for 5 minutes and place them next to your mushrooms and boudin and keep in an oven preheated to 210°F (100°C) (gas mark 3).
Then at mealtime, arrange your elements tastefully on warm plates and sprinkle with drops of balsamic vinegar cream.
* Many people only eat purple figs, but in my opinion they are wrong because the white ones (green skins) are often juicier and their skins much finer
No comments yet. Be the first to share your experience!
Help other cooks
Share a tip, your adaptation, your result. Every comment counts.