Pan-Fried Duck Foie Gras, Pork "Crepinette"

A recipe from Daniel Chambon

Total time: 4h 30 min .
Preparation: 3h 30 min.
Cooking time: 1h.
Difficulty: Difficult
Quantity: 4

Ingredients
 
  • Pork trotter : 1 piece
  • Palmex Duck foie gras slices : 4 pieces
  • Pork caul fat : 1 piece
  • Palmex Whole duck foie gras semi-preserved : 80g / 3 oz
  • Beef stock cube : 1 piece
  • Poultry stock : 1 tbsp
  • Red port : 3 tbsp
  • Palmex duck fat
  • Garlic, chopped parsley, salt, pepper
   
Preparation
 
  • In a cooking pot of cold water, put the pork trotter. Bring the water to the boil, add the cube of beef stock , the salt and the pepper. Boil slowly during 3 hours. Drain and let cool.

  • Cut into cube the pork trotter and the duck foie gras semi-conserved. Add the garlic and the parsley chiselled.

  • Stretch the pork caul fat on your (kitchen) table and cut it into cubes of 6 cm each.

  • Mix the pork trotter and the foie gras. Place the mix in the center of each foil and make a roll with each.

  • Brown the roll in the frying pan with goose fat. Pan-fry the slices of frozen foie gras on low heat for 2 or 3 minutes on each side.

  • Season with salt and pepper and put the slices on a layer of paper towels.

  • Pour the red port in a saucepan, let reduce by 1/3, add the poultry stock and let the sauce reduce on a low heat during 20 minutes.
   
Advise
  Presentation : Put down the escalope and the roll on a warm plate. Spoon the red Port sauce around it.