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Recipe : ** Thai Style Stewed Vegetables with Foie Gras

Thai Style Stewed Vegetables with Foie Gras
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Course:
Main Dish

Practical information

  • Prep time
    15 min
  • Cooking
    5 min
  • Ready in
    20 min
  • Difficulty
    Very easy
  • Price
    High budget
  • Rate:
             

Categories

Recipe's Ingredients

  Quantities for people → Recalculate
  • 1 carrot
  • 1 stalk celery
  • 1 large leek, white part only, long thin strips
  • 18 fresh cilantro leaves
  • a little chopped chives
  • fleur de sel from guérande
  • olive oil
  • 60 g shiitake mushrooms, finely chopped and sautéed
  • 500 g duck foie gras or goose liver, cut into 6 even slices
  • 5 g ginger, long thin strips blanched in boiling water
  • 1 l full-flavored beef consommé (made with cardamom, cloves, pepper and juniper)

  • Recipe preparation steps

  • 1
    Lightly sauté the leek, celery and carrot.
  • 2
    Lay the shiitake mushrooms in the bottom of 6 deep plates. Add the three julienned vegetables.
  • 3
    Gently poach the escalopes of foie gras in 500 ml of simmering beef broth, then place them over the julienned vegetables.
  • 4
    Season with the fleur de sel and cover with hot broth. Add 3 cilantro leaves, some chives and ginger. Drizzle with olive oil.
  • Ready !