- 4 pots of cuajada (eweís curd)
- fleur de sel
- freshly ground pepper
- extra-virgin olive oil
Giblet Canapés
- 4 slices day-old bread
- 2 eggs
- 1/2 cup milk (10 cl)
- 1 1/2 ounces butter (40 g)
- 2 3/4 ounces raw chicken livers, chopped (80 g)
- 2 3/4 ounces raw chicken hearts, chopped (80 g)
- 2 ounces raw foie gras, diced (60 g)
- 3/4 ounce truffle, chopped (20 g)
- 2 3/4 ounces marrow, diced into small chunks (80 g)
- 1 1/4 teaspoons chives, chopped (5 g)
- olive oil
Vegetables
- 4 medium carrots, with tops
- 4 zucchini blossoms
- 4 bulbs fennel
- 4 baby asparagus
- 1 3/4 ounces baby broad beans, shelled (50 g)
- 4 slices oven-dried tomato
- 4 zucchini, with blossoms
- 4 long radishes, with tops
- 4 turnips, with tops
- 2 tablespoons olive oil (3 cl)
Instructions
Step 1: Giblet Canapés
Combine the eggs and the milk, and pour into a dish. Soak the bread slices in it, turning them over from time to time.
Combine the chopped chicken hearts and livers, diced marrow, chopped chives, some olive oil, and the cubed foie gras in a bowl with a fork. Season to taste, and add the chopped black truffle.
Remove the slices of bread from the batter, and spread the chopped giblets on one side only.
Step 2: Vegetables
Peel the carrots and bias cut into slices.
Remove the blossom from the zucchini, and thinly slice the zucchini.
Remove the outer skin from the fennel bulbs, and thinly slice.
Peel the asparagus, and cut 4 inches (10 cm) from the tips, thinly slicing the remaining stems.
Remove the outer skin from the baby broad beans.
Finely slice the radishes.
Peel the turnips, and finely shave.
Clean the turnip and radish greens, removing any wilted parts. Wash and spin dry.
Heat some olive oil in a hot sauté pan and brown the vegetables gradually, cooking until just tender. When the vegetables are cooked, add the 8 zucchini blossoms, greens, and wedges of tomato.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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