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Sarrade vous propose son club gascon au magret séché

Duck stock, Japanese-style foie gras ravioli

Preparation
time 35 minutes
Cooking
time 20 minutes
Difficulty
level Difficulty: ++
Dish type Main course
Cuisine type Bistro, Duck foie gras, Japanese, Traditional
Portions 4

Ingredients

For the stock

  • 2.5 L clear duck stock
  • 2 carrots
  • 1 celery stalk
  • 1 onion
  • 4 cloves new garlic
  • 3 lemongrass stalks
  • 1 galangal bulb
  • 15 g ginger
  • 1 tsp green curry paste
  • 10 cl rice vinegar
  • 10 cl mirin
  • 3 tbsp olive oil

For the Japanese condiment

  • 15 cl rice vinegar
  • 5 cl mirin
  • ½ diced pear
  • 20 g tamarind
  • 20 g mango chutney
  • 1 tbsp sesame oil

For the foie gras ravioli

  • 12 sheets ravioli dough
  • 350 g foie gras escalopes
  • 16 Thai basil leaves
  • Timut pepper
  • Fleur de sel

For the vegetables

  • 2 carrots
  • 2 button mushrooms
  • 2 shiitake mushrooms
  • ½ red onion
  • 1 leek
  • 2 sprigs Thai basil
  • 1 lemongrass stalk
  • 2 sprigs coriander
  • 1 sprig Chinese chives
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Instructions

For the stock

  • Peel all the vegetables.
  • Cut the lemongrass stalks and peel the ginger and galangal.
  • Finely chop all the ingredients.
  • Heat the olive oil in a large saucepan and sweat the vegetables, covered, for 10minutes.
  • Add the rice vinegar and mirin. Bring to the boil and reduce by half.
  • Pour in the duck stock, bring back to the boil and skim. The stock should be very clear. Leave to simmer over a low heat for 20 minutes.
  • Remove from the heat, leave to stand for 20minutes and strain. Season with the green curry paste.

For the Japanese condiment

  • Bring the rice vinegar and mirin to the boil and pour over the tamarind and chutney. Mix all the ingredients with the sesame oil and add the diced pear. Set aside in a cool place.

For the foie gras ravioli

  • Season the foie gras escalopes on all sides with pepper and fleur de sel. Leave to rest for 1 hour.
  • Cut the foie gras into 30 g cubes.
  • Shape the ravioli by placing two Thai basil leaves and the foie gras on the ravioli dough. Moisten the edges and fold into a rectangle. Cut into half-moon shapes using a biscuit cutter. Cook in a steamer basket for 2 minutes.

For the vegetables

  • Cut the carrots and onion into thin strips and the leek into slivers.
  • Peel and thinly slice the button mushrooms and shiitake mushrooms.
  • Remove the leaves from the Thai basil and coriander.
  • Diagonally slice the Chinese chives and lemongrass.
  • Heat the carrots, onion and leeks in a little olive oil.
  • Cook until crisp. Remove from the heat and add the sliced button mushrooms and shiitake mushrooms

For the finish

  • Place a generous spoonful of condiment, all the sautéed vegetables and the ravioli in a deep dish. Sprinkle with various herbs. Finish by pouring the steaming stock.
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