Duck foie gras with langoustine, smoked fennel, orange & candied ginger
serves 6
Preparation time: 1 h 30
Cooking time: 3 h 30
Smoking : 24 h
Resting time : 3 h
- 1 lobe fresh duck foie gras (from Uhartia Barcus farm)
- 4 langoustines (size 10/15)
- 2 fennel bulbs
- Fir branches for smoking
Candied ginger
- 100 g ginger
- 300 g sugar
Orange condiment
- 300 g orange zest
- 120 g lemon zest
- 80 cl orange juice
- 10 cl lemon juice
- 300 g sugar
Scampi bisque
- ½ shallot
- 1 carrot
- ¼ onion
- 10 g celery root
- 10 g celery root
- 10 g leek green
- 5 g garlic
- ½ orange
- 1 lemongrass stalk
- 1 lime leaf
- 10 g tomato paste
- 2 cl Armagnac
- 10 cl white wine
- 20 cl cream
- 20 g butter
- hazelnut oil
- salt and pepper
1 - Cut 4 fine escalopes from the lobe of foie gras. Set aside between 0 and 1°C. Shell the scampi and wrap in a cloth. Leave to rest for 3 h at 0-1°C. Reserve the heads and shells for the langoustine bisque.
2 - Smoked fennel: clean the fennel and remove the first few leaves. Reserve the scraps for the bisque. Bake at 170°C (th. 5-6) for 35 min, basting regularly with olive oil. Smoke for 1 night in a smoker with fir branches.
3 - Candied ginger: cut the ginger into thin strips. Reserve the offcuts for the bisque. Place in a syrup (300g sugar to 40cl water). Bring to the boil for 10 min, then leave to cool to room temperature. Repeat 3 times.
4 - The orange condiment: blanch the zest 3 times in 3 different waters. Simmer for 40 min in 4th water. Blend with juices and sugar.
5 - Scampi bisque: sear the scampi carcasses in olive oil until bright red. Add the tomato paste. Leave to cook, then add the aromatic garnish (without the orange and ginger scraps) and sweat. Deglaze and flambé with Armagnac. Add white wine and reduce by half. Moisten with water and add the orange and ginger. Cook for 1 h, stirring regularly. Strain through a sieve, then through a chinois étamine. Reduce the stock by half, cream and whisk with butter. Season with sherry vinegar and a touch of hazelnut oil.
6 - Fry the foie grasescalopes until nicely colored. Leave to rest for 5 min and "flash" in the oven at 200°C, 1 min before serving.
7 - Cook the scampi on one side. They should remain translucent. Brown the smoked fennel in a little olive oil.
8 - Arrange the foie gras escalope and langoustine evenly on a flat plate. Arrange the fennel and garnish with candied ginger. Garnish with a few dots of orange condiment, a few tagetes leaves and generously pour over the langoustine bisque.
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