Winter

FOIE GRAS STEW

FOR 4 PERS. :

1 raw duck foie gras

1 duck carcass

4 turnips

4 leek whites

1 celery wedge

4 carrots

1 bouquet garni

1 onion studded with 2 cloves
1 fresh truffle, brushed
2 tbsp. hazelnut oil
Coarse salt
Flower of salt
Peppercorns

In a Dutch oven, cover the duck carcass with cold water. Bring to the boil, skimming. Add the bouquet garni, 10 peppercorns, onion and 1 tablespoon coarse salt. Cook for 15 minutes. Add the vegetables. Continue cooking for 25 minutes. Remove the green streaks between the two lobes of the foie gras by scraping with a knife. Wrap as is in muslin and tie tightly. Poach in the stock for 20 minutes over a low heat.
Present the foie gras in slices, sprinkled with thin slices of truffle and fleur de sel. Serve with vegetables drizzled with hazelnut oil.

To serve with our cuvée Millésime 2016