Duck tenderloin Tournedos with duck Foie Gras

A recipe from Jean-Paul Chevré
Total time: 1h 15 min.
Preparation: 1h.
Cooking time: 15 min.
Difficulty: Difficult
Quantity: 1

Ingredients
 
  • Palmex raw duck tenderloin : 3 pieces
  • Palmex raw duck Foie Gras: 50g / 1,7oz
  • Garnish : Asparagus tips with smocked duck breast, tepid French dressing with truffles juice
  • Green asparagus tips : 5
  • Palmex smocked duck breast : 10 slices
  • Truffle juice: 5cl / 1 cup
  • Hazelnut oil: 20cl / 5 cups
  • Cider vinegar: 10cl / 2,5 cups
  • Decor: Chervil
   
Preparation
 
  • Flatten the duck tenderloin with a big knife.

  • Cut the nerve in 3 points.

  • Cut the duck Foie Gras in 3 cubes.

  • Season the Foie Gras with salt and pepper.

  • Roll up the duck tenderloin with the Foie Gras in the center and fix with a woden skewer.

  • Peel the asparagus, boil in water.

  • Roll the slices of smocked duck breast at the base of the asparagus tips.

  • Prepare the French dressing with cider vinegar, truffle juice, hazelnut oil, salt and pepper.

  • Pan fry the Tournedos and finish in oven.

  • Cook medium rare.

  • Pan fry asparagus tips and keep warm.
   
Advise
  In a warm plate, put Tournedos and asparagus tips, scatter with French dressing and decorate with chervil.