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Cream of Morel over Sautéed Wild Mushrooms and Confit de Canard
2013-08-06
https://www.metro.ca/userfiles/image/recipes/veloute-morilles-poelee-champignons-sauvages-confit-canard-5762.jpg
PT40M
PT1H15M
PT1H55M
To rehydrate morels, soak in hot poultry stock for a few minutes. Drain and dice small.Melt half the butter in a stewpan and sweat shallot, covered, over low heat. Do not brown.Add diced morels and cultivated mushrooms and sweat them.Add poultry stock and cream.Cook, uncovered, over low heat for 1 hour. Season with salt and pepper.Purée in blender and strain through china cap. Adjust seasoning as needed.Before serving, heat remaining butter in skillet until brown. Sauté wild mushrooms in brown butter.Remove from heat and add drippings, duck confit and chives.Simmer until thick and smooth.Put pieces of fois gras in soup bowls.Pour soup around foie gras and serve.Laurent SagetChef, Nuances Restaurant, Casino de Montréal
4
Magazine Flaveurs
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3/4 oz (25 g) dried morels
3 cups (750 mL) homemade poultry stock
3 1/2 oz (100 g) sweet (unsalted) butter
1 oz (30 g) minced shallot
5 oz (150 g) cultivated mushroom, sliced very fine
2 cups (500 mL) heavy cream (35% m.f.)
2 1/2 oz (75 g) seasonal wild mushroom (chanterelles, blewits…) quartered
1/5 cup (50 mL) drippings, glace de viande or veal stock, thickened and reduced
3 1/2 oz (100 g) duck confit, shredded
1 oz (30 g) chives, minced
sea salt and white pepper to taste
4 pieces of foie gras
Cream of Morel over Sautéed Wild Mushrooms and Confit de Canard
-
![]()
Gluten-free
4
servings
0:40
Preparation
1:15
COOKING
1:55
TOTAL TIME
Ingredients
-
3/4 oz
(25 g)dried morels
-
3 cups
(750 mL)homemade poultry stock
-
3 1/2 oz
(100 g)sweet (unsalted) butter
-
1 oz
(30 g)minced shallot
-
5 oz
(150 g)cultivated mushroom, sliced very fine
-
2 cups
(500 mL)heavy cream (35% m.f.)
-
2 1/2 oz
(75 g)seasonal wild mushroom (chanterelles, blewits…) quartered
-
1/5 cup
(50 mL)drippings, glace de viande or veal stock, thickened and reduced
-
3 1/2 oz
(100 g)duck confit, shredded
-
1 oz
(30 g)chives, minced
-
sea salt and white pepper to taste
-
4
pieces of foie gras
Preparation
To rehydrate morels, soak in hot poultry stock for a few minutes. Drain and dice small.
Melt half the butter in a stewpan and sweat shallot, covered, over low heat. Do not brown.
Add diced morels and cultivated mushrooms and sweat them.
Add poultry stock and cream.
Cook, uncovered, over low heat for 1 hour. Season with salt and pepper.
Purée in blender and strain through china cap. Adjust seasoning as needed.
Before serving, heat remaining butter in skillet until brown. Sauté wild mushrooms in brown butter.
Remove from heat and add drippings, duck confit and chives.
Simmer until thick and smooth.
Put pieces of fois gras in soup bowls.
Pour soup around foie gras and serve.
Laurent Saget
Chef, Nuances Restaurant, Casino de Montréal
Source :
Magazine Flaveurs
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
