Ingredients
- 1 deveined foie gras of 500 g
-
Oolong tea
- 1 shallot
- 200 g shiitake mushrooms
- 7 g of fine salt
- 1 g ground black pepper
- 3 pinches of powdered sugar
- 4 tablespoon(s) of alcohol of your choice (port, muscat)
- 10g butter
-
bread
Preparation
-
Three days before, peel the shallot and finely chop it. Cut the earthy stems of the mushrooms and cut them into thin strips.
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Prepare 2l of Oolong tea. Leave to infuse for the recommended time and filter, taking care to collect the tea leaves.
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Separate the lobes of foie gras, cook them for 15 minutes in tea at 80-85°. Drain the lobes, cover them with cling film, leave to cool for 30 minutes. In a bowl, mix the salt, pepper and sugar. Sprinkle the lobes with this mixture, then water them with the alcohol.
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Melt the butter in a pan, add the shallot and the shiitake strips, and let them brown for 15 minutes.
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Place the cooked lobes inner side on top, distribute the mushroom mixture and a few reserved tea leaves from the brewed tea. Reform the liver with the lobes and roll it tightly in cling film. Refrigerate for 72 hours. Slice and serve with toasted bread.
