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Cherry of foie gras in a grape bouillon and crispy polenta

Cherry filled with duck and goose liver, served on crispy polenta in a grape broth, finished with a crispy potato biscuit.

Ingredients

500gduck supreme with foie gras
100gDuck liver mousse
500gcherry purée
5gKappa
cherry mold

850gwhite seedless grapes
Sushi vinegar

100gEgg white
100gFlour
Salt
100gMelted butter
natural coloring
spices
100gDry mashed potatoes

polenta rolls

Preparation

  1. Blend the pâté and the mousse in a food processor until smooth.
  2. Put the mixture in a piping bag and fill the molds.
  3. Freeze it.
  4. Mix the cherry purée with the kappa and dip a frozen cherry into the warm mixture

  1. Wash the grapes and put them in a blender, blending them completely for about 2 minutes.
  2. Put the mixture in a container and freeze.
  3. Pass the mixture through a sieve and let it thaw.
  4. You will be left with a transparent grape broth.
  5. Season with sushi vinegar.

  1. Mix all ingredients. Spread the mixture into the molds and bake at 170°C for about 10 minutes.

  1. Cut the polenta into the desired shape and fry according to the recommended time on the package.