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Cooking Recipe Video : Goose Liver Escallops on Toasted Gingerbread

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Restaurant: Hostellerie le Phebus

Chef: Xavier Mathieu

Michelin Guide Ranking

1

Viewers Video Rating

Average Rating: 4.4/ 5 - 10 votes - 705,592 views
 

Recipe Details

Servings:
6 People
Cooking recipe time in minutes:
120
Cooking recipe Search Tags:
 Goose Liver Escallops on Toasted Gingerbread Goose Liver Liver Escallops Escallops on on Toasted
Recommended wine with the dish:
Sauterne
Difficulty level:
Cooking recipe viewed:
705,592
Cooking Recipe Preparation time
  • Preparation and cooking: 1 hour 30 minutes
Cooking Recipe Ingredients
Ingredients for the squash veloute (cream):
  • 3.3 lbs. baby squash
  • 0.44 lbs. cream (UHT)
  • 0.44 lbs. butter
  • 2 peeled and minced onions
  • 5 garlic cloves
  • bouquet mixed greens (thyme, laurel, parsley)
  • 1 smoked bacon rind breast, about 1.76 oz.
Ingredients for the gingerbread:
  • 0.44 lbs. honey
  • 0.44 lbs. sugar
  • 1 oz. spices (powder): star anise, cinnamon, nutmeg; 1/3 of each
  • 1.1 lbs. flour
  • 2 tsp. bicarbonate
  • 2 egg yolks
  • 1 pint milk
  • 0.33 lbs. molten butter, cold
Ingredients for the khaki puree:
  • 3 khakis
  • 0.21 cups balsamic vinegar
  • 0.21 cups maple syrup
Ingredients for the goose liver:
  • 2 goose livers, raw, 1.1-1.3 lbs. each
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
Squash veloute preparation:
  1. Put 1 tbsp. peanut oil in a pan and sweat the onions, garlic, and the bouquet of mixed greens. Then, add the squash, peeled and cut in large dice, and the smoked bacon rind breast, cut in large dice.
  2. Let it simmer for 15 minutes and add 4 litres of water. Cook for 30 minutes. Salt, pepper.Withdraw the bouquet of mixed greens and the bacon rind. Mix the preparation, boil and add cream and butter. Adjust the seasoning.
Gingerbread preparation:
  1. Mix the honey, sugar and spices for about 3 minutes.
  2. Then, mix 1.1 lbs. flour and 2 tsp. bicarbonate (this also takes 3 minutes). Add 2 egg yolks, 1 pint milk and 0.33 lbs. melt the butter and stir again for 3 minutes to obtain a nice, smooth gingerbread dough.
  3. Pour the dough in a buttered form and let it cook in the oven at 338 degrees F for 25 minutes.
  4. Once cooked and cooled down, take the gingerbread out of the form and cut it in slices with a bread knife.
Khaki puree preparation:
  1. Mix the peeled khakis with balsamic vinegar and maple syrup. Add salt and pepper.
Goose liver preparation:
  1. Cut slices of about 0.6 inches. Season it. Add salt and pepper.
  2. Heat a pan without any grease. Sear the goose liver 2 minutes on each side and put it on an absorbing paper afterwards.
Presentation:
  1. Toast the gingerbread. Put one teaspoon of khaki puree on top of it and place it in the middle of the serving dish. Then, put a goose liver escallop on top of it.
  2. Finally, add the well heated squash veloute to the plate.
Restaurant
Name:
Hostellerie le Phebus
Phone:
+33 4 90 05 78 83
Website:
www.lephebus.com
Address:
Route de Murs
City:
Joucas
Country:
Fr
Overview:
"A majestic building, reconstructed on the vestiges of the Templars. At the heart of the Luberon valley, isolated in the scrubland with a cornucopia of scents from thyme and rosemary. Dominating a 10-acre park, this is the prestigious and traditional "Hostellerie le Phebus"."
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