Foie Gras Cromesquis
Step 1: Foie Gras Filling
The night before, soak the gelatin sheets. First, soak them for 15 minutes in a container of cold water, making sure that all of the sheets are separated. Drain in a colander and rinse under cold running water. Place back into a receptacle and cover with a good amount of water (one sheet of gelatin absorbs up to 7 times its weight in water). Soak for 10 hours in the refrigerator.
When ready to use, drain and press to remove as much water as possible. Using this technique ensures that no gelatin taste will be left in the final dish.
Pour a third of the port (about 1/3 quart (33 cl)) into a saucepan and reduce to a demi-glaze. Pour the second third of the port in, and reduce like the former. Add the rest of the port and reduce one last time.
Press the foie gras through a fine-meshed tamis.
When the port has reduced, remove the saucepan from the source of heat, add the drained gelatin, and fold the foie gras into it little by little, mixing well.
Add the whipping cream, season to taste, and strain the mixture through a fine-meshed chinois over a sheet pan covered in plastic wrap. Store the molded cromesquis mixture in the freezer.
Step 2: Breading
Break the eggs into a earthenware dish, season with salt and freshly ground pepper, then add the milk and peanut oil. Whisk well, and strain through a chinois into a small, low-sided container.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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