Brochette de magret et pepites de foie gras

A recipe from Anne-Siphie PIC
Total time: 55 min .
Preparation: 40 min.
Cooking time: 15 min.
Difficulty: Difficult
Quantity: 4

Ingredients
 
  • Farm poultry supreme : 4 pieces
  • Green cabbage : 1 piece
  • Palmex raw duck Foie Gras : 300g / 10,6oz
  • Cultivated mushrooms : 5 pieces
  • Shallot : 1 piece
  • White wine : 1 Dl
  • White poultry stock : 2 Dl
  • Cream : ½ L
  • Butter : 100g / 3,5oz
  • Salt, pepper : SQ
  • Duck Foie Gras Ravioles : 20 pieces
   
Preparation
 
  • Cut off the poultry supreme, take off the skin, remove the fat and re-cut the end of the supreme as thin as possible to get a regular cooking.

  • Season.

  • Put a seasoned Foie Gras slice on the supreme.

  • Keep in a cool place.

  • Cut the cabbage leafs and keep the light green part.

  • Blanch the cabbage leafs in salted water.

  • Strain them well, then, roll the supreme and the Foie Gras inside.

  • Wrap in a paper and steam in a 'couscoussier' during 20-22 minutes.

  • Preparation of the sauce:

  • Chisel a shallot.

  • Make it sweat in a casserole with some butter, add the thin cut mushrooms, deglaze with the white wine and let reduce until it is almost dry.

  • Add immediately the white base, let reduce again (to the half) and then wet with cream.

  • Boil during about 4 minutes and sieve.

  • Adjust the seasoning.

  • Poach the Ravioles during 2 minutes in salted water in which you may add a knob of butter.

  • When ready to serve, add a knob of butter to the white wine sauce.
   
Advise
  Presentation. Cut the poultry supreme lengthwise sense in order to see the layers 'poultry meat / Foie Gras / cabbage'. Set the duck Foie Gras Ravioles harmoniously and coat with the emulsified white wine sauce.