Carpaccio of foie gras and noix de jambon & black chanterelle mushroom salad
INGREDIENTS serves 8:
Whole Duck Foie Gras vacuum packed 570 g Sarrade
400 g noix de jambon (extra lean centre of the ham)
300 g fresh black chanterelle mushrooms
2 tablespoons crushed walnuts
1 handful of chervil
2 sprigs of basil
1 handful of chickweed
1 handful of Swiss chard
1 handful of red mustard leaves
Aged wine vinegar
Cut the foie gras into thin slices.
On a plate, arrange them in circles of 15 cm in diameter.
Cut the ham pieces into thin slices and arrange them on the foie gras carpaccio.
Clean the mushrooms. Sauté them in olive oil, add the crushed walnuts and chopped shallot. Season with salt and Pepper.
Deglaze with 2 tablespoons of vinegar, reduce for 1 minute. Keep cool.
Sort and clean the salad leaves and herbs.
Make a vinaigrette with salt, pepper, vinegar, nut oil and olive oil.
Season the salad leaves and herbs with it.
Prepare the plates.
Draw a line across the carpaccio, based on the mushroom mixture.
Arrange a bouquet of herbs and salads on the carpaccio.