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cauliflower cream, with toast of home made duck rillette and fresh chive oil |

Soups & Broths, Duck

A nice and warming appertizer to help fight the winter.

Ingredients

Recipe for 4 portions

Cauliflower cream

150 Gr

Leek

1 Clove(s)

Chopped garlic

400 Gr

Cauliflower

150 Gr

Yukon gold potatoes

1 Liter(s)

Chicken stock

75 Ml

35% cooking cream

80 Gr

Nugget of foie gras

Duck rillettes

1 Unit(s)

Confit duck leg

0.50 Unit(s)

Baguette

50 Gr

Duck fat

2 Sprig(s)

Thyme

Herb oil

4 Sprig(s)

Parsley

8 Sprig(s)

Chives

1 Sprig(s)

Tarragon

1 Clove(s)

Chopped garlic

60 Ml

Olive oil

Butter
Salt and pepper
Olive oil

Preparation time: 60 min

Preperation

Peel the leeks and cut them in slices then pass under cold water to clean out the dirt if there is any.
Make the chicken stock by adding the concentrate to warm water.
Clean and cut the cauliflower into florets (smaller sections).
Peel and finely chop the garlic.
Peel and cut the potatoes into cubes.
Pull the duck meat, so as to make strands that are bite sized.
Finely chop the chives, parsley, tarragon and thyme (remove the thyme leaves from the central branch as the branch has an unpleasant texture to eat).
Duck rillettes

In a saucepot, melt the duck fat, then add the pulled duck meat and the thyme. Cook gently for 2 minutes. Remove from heat and place the duck mixture on a baking sheet, cover with plastic wrap and refrigerate.

For the croutons, cut 4 nice slices diagonally, and toast in the oven with a light helping of oil.
Cauliflower cream

In a saucepot, melt the butter. Add the leeks and garlic and sweat until translucid. Add a pinch of salt and pepper. Add the cauliflower, potatoes and chicken stock. Bring to a boil, then reduce the heat and let simmer for 20-25 minutes or until all the vegetables are cooked through. Remove from heat, then pass in a blender until a smooth and creamy consistency. Season to taste.
Herb oil

Place your herbs, oil and garlic in a blender. Blend until the herbs are quite fine. Strain the preparation through a chinois étamine (extra fine strainer).
Plating

Spread the duck rillettes on your croutons. In a plate bowl, add the desired amount of cream of cauliflower soup. Place the duck croutons on the side of the bowl. Finalize the plate with a thread of herb oil on the soup and some fresh chopped herbs. Enjoy!

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Cooking schedule

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Saturday, December 28th 14:00 to 17:00

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Sunday, December 29th 18:00 to 21:00

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140 $ / pers.

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FOIE GRAS! Cook this marvellous product in a delicious menu with 3 glasses of wine!

Beef filet mignon, foie gras sauce, crispy fingerling potatoes and roasted cippolini onions |
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More information

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140 $ / pers.

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Sunday, December 29th 18:00 to 21:00

Plateau Mont-Royal

140 $ / pers.

An exceptional product in the spotlight!

FOIE GRAS! Cook this marvellous product in a delicious menu with 3 glasses of wine!

Beef filet mignon, foie gras sauce, crispy fingerling potatoes and roasted cippolini onions |
Cauliflower cream, with toast of home made duck rillette and fresh chive oil |
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More information

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140 $ / pers.

12 places disponibles

Monday, December 30th 18:00 to 21:00

Quebec city

115 $ / pers.

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FOIE GRAS! Cook this marvellous product in a delicious 3 course menu !

Beef filet mignon, foie gras sauce, crispy fingerling potatoes and roasted cippolini onions |
Cauliflower cream, with toast of home made duck rillette and fresh chive oil |
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