Cooking Recipe Preparation time
30 mn
Cooking Recipe Ingredients
• 500 g of duck • foie gras 50 g of flour • 4 potatoes middle • 1 liter of Banyuls • salt, pepper • 1 l of peanut • oil 200 g of corn salad • 50 g of vinaigrette to the oil of walnut • 4 pears William • 20 g of butter • 1 stick of vanilla • 3 onions • 50 g of butter • 1 c. of sugar • 1 feature of vinegar Balsamic Vinaigrette with the walnuts: • 5 dl of colza • oil 3 dl of oil of walnut • 90 g of vinegar of Sherry • 90 g of wine • vinegar 30 g of mustard • 33 g of salt • 3 g of pepper • 2 dl of boiling water |  |
Cooking recipe preparation instructions
Make reduce the liter of Banyuls until obtaining of a thick syrup. Reserve. To do the crystallized of onions, shred, fall to butter and sweeten slightly. Make low heat cook. Add the balsamic vinegar, reduce, season, reserve then. To prepare the crystallized of pears, peel and carve the pears rudely. Make butter sweat them and let cook for a long time. Add vanilla, sweeten slightly, mix, reserve then. Carve in the lobe of foie gras of the pieces of about 20 to 30 g (to foresee 3 of them per person) and flour them. Peel the potatoes, put them in the grater, carve them then in order to get long thongs. Roll these thongs all around the pieces of foie gras. Put them to fry in the very hot oil. Season the leaves of corn salad to
Restaurant
Name: | Le Jardin des Sens |
Phone: | +33 4 99 58 38 38 |
Website: | www.jardin-des-sens.com |
Address: | 11 Avenue St Lazare |
City: | Montpellier |
Country: | Fr |
Overview: | "Jacques and Laurent Pourcel are twin brothers and a true duo in the cuisine. Being consultants to the well-reputated restaurant "Maison Blanche" in Paris, they are extraordinary 3-star-Michelin-chefs in their own restaurant, the "Le Jardin des Sens". Having a favor for contemporary arts, "Le Jardin des Sens" was decorated and designed by architect Philippe Stark. Jacques and Laurent Pourcel serve cuisine from the Languedoc, playing with both, the land and sea, influenced by the Spanish border. Above all, the cuisine is strong in taste, aromatic, personalized, and enriched with their own dreams of the entire world." |
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