Duck foie gras in Chambertin, acidulated dates with preserved lemon and caramelised sesame seeds, by Yannick Alléno

16 January 2013
Duck foie gras in Chambertin, acidulated dates with preserved lemon and caramelised sesame seeds, by Yannick Alléno

INGREDIENTS (Serves four)

Sesame tuile 60g icing sugar
20g type 45 flour
60g white sesame seeds
60g black sesame seeds
60g unsalted butter

Mix all the ingredients together and spread 3mm thick on a Silpat mat. Bake for 10 minutes at 160°C. When it is cold, break this nougatine into small pieces and store in a dry place.

Preserved lemon 1 untreated lemon
Coarse salt
100g sugar
100ml water
1 level tbs cornflour

Cut off both ends of the lemon and bury it in salt for at least three hours. Rinse and blanch five times in water. Boil the sugar and water in a small pan, add the lemon and poach for three hours. Cool it in the syrup. Remove the zests and julienne. Reduce the syrup by half and then thicken it with cornflour.

Foie gras 2 lobes duck foie gras
1kg coarse salt
1 bottle of Chambertin
1 pinch of salt

Cut out four neat medallions of foie gras with a cutter and cover them with salt for 30 minutes. Rinse them and vac-pack them. Steam for 10 minutes at 56°C and for 14 minutes at 66°C. Flame the Chambertin to burn off the alcohol and season it. Unwrap and poach the foie gras in this for six minutes off the heat in a covered pan. Take out of the wine and keep warm.

Acidulated dates 8 Medjool dates
Lemon vinaigrette

Stone and peel the fresh dates. Before serving, heat them in the vinaigrette until they glaze.

Finish and presentation Fleur de sel
Freshly ground pepper

Cut three slices from each lobe. Season with fleur de sel and pepper. Next, add the dates and the broken shards of sesame tuile. Finish with a little reduced lemon syrup and lemon julienne.

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