FICHE TECHNIQUE RECETTE

Duck TOURTE WITH FOIE GRAS AND TREUFFLE REMOULADE

INGREDIENTS FOR 4 pax

Ingredients for 4 tourtes :

Farce :
 600g pork neck
 100g Duck liver
 100g Duck meat
 200g Pork liver
 30g Brandy
 60g white wine
 30g Porto wine
 2 chopped garlic cloves, 2 chopped shallots, 1,5 chopped bay leaves, 3g chopped thym
 10g salt, 1g nitrit salt, 2g black pepper

Process :
Cut the meats in cubes (around 2cm), mix all the ingredients and rest/marinate 24h with contact film in the
fridge, strain the juice then make it almost frozen in order to blend with the hachoir, reserve.

Montage des tourtes :

 2 duck
 4*40-60g foie gras slices
 150g lardo di colonata
 2 puff pastry sheets
 PM Corn starch
 PM egg yolk

Process :
Make filets with the pigeons, marinate them 24h with brandy, keep the hearths and livers for the farce, cut the
bones in 2cm pieces for the sauce,
Cut the lardo di colonata in small cubes(0,5 cm), add it to the farce,
Seared the foie gras slices and cool down,
Spread some farce in the afternoon tea small bowls, insert the foie gras slice, then the pigeon breast, cover
with farce, make it flat.
Cook the 4 bowls sous vide 50 minutes at 70 degrees,
Cool down and reserve,
3h hours before the service, put 2 puff pastry sheets on the table for one tourte, pick it with a fork, remove the
meat from the bowl, dry it and make the tourte, with a brush, spread some egg yolk and reserve in fridge for 3
hours, (keep spread egg yolk every 30 minutes)

Sauce
 2pces Pigeons bones
 30g butter
 2pces Shallots
 1pce Garlic
 1 bunch Thyme
 20cl Red wine
 4cl Chicken stock
 2cl Demi glace

Progression :
In a cocotte, fry the bones with a bit of oil till very light coloration, add butter and garnish till the shallots
are cook, deglaze with red wine, reduce half, add chicken stock and demi glaze, lets cook for two and half
hours controling the reduction, strain, rectify the seasonning and reserve.

Garnish :
100g celery julienne
1g salt
20g aioli
PM grated Truffle
PM truffle oil

Finition :
During the service, take out the tourte from the fridge, decorate the dough, make a cheminée, cook 14
minutes at 220 degrees, reheat when picjup, serve on a wooden board, sauce and celery on the side.