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Foie gras and leeks cooked "à la plancha", espuma of smoked bacon

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Rate this recipe 4/5 (196 Votes)

Ingredients

  • 100g smoked bacon
  • 200g cream
  • 100g milk
  • 2g agar agar
  • 4 leeks
  • 2 tbls olive oil
  • 1 stock cube
  • 4 slices of foie gras

Details

servings 4
Level of difficulty Average
Preparation time 25mins
Cooking time 20mins
Cost Expensive

Preparation

Step 1

Put on an oven tray the smoked bacon and cook for 5 minutes at 180°C. Pour out the fat from the bacon and place on a paper towel to absorb the rest.
Blend the bacon with the cram and the milk.

Step 2

Cook the creamy mixture in a pan for 5 minutes until it boils, add the agar agar. Then pour into a cream whipper and reserve in warm water.

Step 3

Wash and slice the leeks into thick beveled slices. Cook them in water with the stock and the olive oil for 10 minutes. Test the cooking with a knife, before draining when they're ready.

Step 4

Cook the foie gras and the leeks on a plancha for 1 minute on each side. Arrange them both onto dinner plates and add the bacon espuma with the cream whipper.

Step 5

Tips: Depending on the time of year, you can replace the ingredients and flavours using seasonal products such as peaches at the end of the summer.

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Leave a comment about this recipe

This is such a great way of cooking Foie Gras! Fab!

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