Today we offer a new recipe with the Cooketier. « Squash and Foie Gras cooked in Cooketier » is an original way to present quality products such as foie gras or the poultry while impressing your customers (or guests) with a cooking technique never seen before !
List of ingredients
For 4 guests:
– 300g White poultry stock
– 50g Crude duck foie gras
– 30g Chiselled shallots
– 20g Porto wine
– 20g Olive oil
– 50g Butter
– 200g Squash
– 4 Eggs, size 60g
– 1 Cooketier (or more)
– Cookal elixir for Cooketier
The recipe step-by-step
Step 1:
Sweat the shallot and squash cut in small dices in butter, deglaze in Porto wine, reduce until it is dry and add the white poultry stock. Cook for 10 minutes over low heat, blend to obtain a velvety. Keep in fridge.
Step 2:
Cut the foie gras in dices, sear on a high fire just a minute and keep apart on absorbent paper.
Step 3:
Mount the glass cup, butter the inside, pour around 3cm of squash with consistency of cream, and 50g of foie gras. Keep refrigerated.
Step 4:
Add an egg, wild pepper and fleur de sel, some drops of olive oil. Close the cap. Always keep 1.5cm empty on top of the glass cup
Step 5:
Put 5ml of flavoured Cookal distillate inside the base and light it with a long lighter.
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We wish you a good day and do not forget that the only limit in our products is your creativity!