Duck foie gras with langoustine, smoked fennel, orange & candied ginger

Guillaume Roget | 3/28/23

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.

These recipes might interest you

Easy

Roast vegetables with seaweed

In his recipe, chef Alexandre L'Horphelin roasts leeks, cabbage, artichoke bottoms and spinach in nori leaves and accompanies them with a Jerusalem artichoke sauce.

Read

Easy

Chicken & quince, gochujang-kimchi condiment

In his poultry recipe, chef Martin Maumet cooks the chicken in a casserole dish and accompanies it with pumpkin, spinach and leeks, as well as two condiments: quince and gochujang-kimchi.

Read

Intermediate

Pavlova with Périgord walnuts

An iconic dessert of meringue, whipped cream and fruit, chef Malo Tual (Le Pétrocore, Périgueux) shares his recipe for walnut pavlova.

Read

Easy

Pierogi

Although Maxime Szczepaniak's cuisine is above all French, it is also marked by his Polish and Vietnamese origins, as in the case of pierogi, a Polish specialty for which he shares the recipe.

Read

Intermediate

Vacherin rhubarbe verte by Maxime Frédéric

Maxime Frédéric, head pastry chef at Plénitude - Cheval Blanc Paris, creates a delicate vacherin with green rhubarb. A well-balanced dessert, between tangy freshness and crisp meringue.

Read