Foie gras passion dumplings

Combine foie gras and exotic fruits with Agora chef Guillaume Le Bozec's recipe for a stunning starter.

This recipe by Guillaume Le Bozec, chef at the Agora restaurant in Vannes, comes from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

Serves 4
Preparation time 40 min
Cooking time 35 min
Rest 4 h

Ingredients for Guillaume Le Bozec 's foie gras passion quenelles

For thefoie gras quenelles

250 g fresh foie gras
4 g salt
Madagascar Voatsiperifery pepper
Ru m

For the passion fruit glaze

400 g passion fruit juice
200 g mango juice
35 g vegetable gelatine

For the mango coulis

1 mango
1 tsp teriyaki sauce
1 tsp. sukiyaki sauce
1 pinch ginger
Oi l

For the vinaigrette

25 cl white vinegar
125 g sugar
50 g ginger

For the condiments

1 mango
100 g shiitake mushrooms
100 g enoki mushrooms

Steps for Guillaume Le Bozec 's foie gras passion quenelles

Prepare the foie gras quenelles: devein the foie gras, open the lobes, season with salt, pepper and rum to taste, then roll the foie gras into a ballottine (form a sausage in the cling film, pressing tightly).
Vacuum-cook the foie gras for 30 minutes at 80°C in a large volume of water: wrap the ballottine in an airtight freezer bag, and gently plunge the bag into the bath, holding it open. The water pressure will naturally expel the air, then close the bag. Once cooked, remove the film and work the foie gras with the leaf of the mixer.
Remove the foil and pipe the foie gras dough into quenelle molds using a smooth piping bag. Set in the freezer, then remove from the molds.
Prepare the passion fruit lacquer: mix and boil the passion fruit juice, mango juice and vegetable gelatine. Prick the foie gras with a toothpick. Dip into the jellied juice. Remove to a plate.
Make the mango coulis: mix together the mango, teriyaki and sukiyaki sauces and a dash of ginger.
Prepare the condiments: mix the vinaigrette ingredients with 50 cl of hot water. Cut the mango into diamonds, slice the shiitake mushrooms and remove the earthy stems from the enoki mushrooms. Pour the hot vinaigrette over the three separate ingredients.
Arrange the foie gras quenelles on the plates, add the condiments and dots of mango coulis.

Further information

Agora, 19 rue de la Boucherie, 56000 Vannes
12.5/20 in the Livre des 109
Read Gault&Millau's review of Agora

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