Foie Gras Rôti Recipe
Tortellini de canard confit / Topinambours / Sauce morilles
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Ingredients
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Tortellini
Topinambours (Jerusalem artichokes)
Sauce Morilles
Foie Gras
Method
Tortellini Preparation
- 1
Make the Dough
In a mixing bowl, combine flour and salt. Make a well in the center and add the eggs. Mix until a dough forms, then knead for about 5-10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
- 2
Prepare the Filling
In a bowl, mix duck confit, ricotta, and Parmesan cheese. Season with salt and pepper.
- 3
Shape the Tortellini
Roll out the dough to thin sheets. Cut into squares, place a small amount of filling in the center, fold over to form triangles, and pinch the edges to seal. Bring the corners together to form tortellini.
Topinambours Preparation
- 4
Sauce Morilles Preparation
- 5
Rehydrate and Cook Morels
Soak dried morel mushrooms in warm water for 30 minutes. Drain and chop. In a saucepan, sauté shallots until translucent, add morels, white wine, and reduce by half. Add cream, simmer until thickened. Season with salt and pepper.
Foie Gras Preparation
- 6
Assembly
- 7
Plate the Dish
Place a serving of sautéed topinambours on a plate, add tortellini, and top with sauce morilles. Slice the roasted foie gras and place on top.
