Duck Foie Gras with Chestnut Pasta and Port Wine Sauce
Step 1: Foie Gras
Cut even, rounded slices from the foie gras, 5 ounces (140 g) each. Cover with plastic wrap and refrigerate.
Heat the duck consommé in a pot. Season the foie gras, plunge into the consommé, and cook for about 10 minutes. Check its doneness, remove from the consommé, and set aside on a sheet pan.
Step 2: Chestnut Flour Pasta
Mix the pasta and chestnut flours, and sieve through a fine-meshed tamis. Make a well in the center, break the eggs into it, and begin kneading and evening out the dough.
Roll into a tight ball, then cover in plastic wrap and refrigerate for at least 3 hours.
Put the dough through a pasta machine, going down slowly to 0.5 to keep its texture, then cut into triangles, moons and circles to obtain an assortment of geometric shapes.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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