Mushroom Salad, With Pan Fried Duck Liver, & Beluga Cavia
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Mushroom Salad, With Pan Fried Duck Liver, & Beluga Cavia
  Salad    Fried    Duck    Mushrooms  
Last updated 6/12/2012 1:00:08 AM. Recipe ID 23183. Report a problem with this recipe.
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      Title: Mushroom salad, with pan fried duck liver, & beluga cavia
      Yield: 4 Servings
      4    Artichokes (large)
           Rock salt to taste
      2    Lemons
           Hazelnut Vinaigrette:
      1 tb Sherry vinegar
      4 tb Hazelnut olive oil
      1 ts Chives, finely chopped
      1    Screw top jar (optional)
           Salt and pepper to taste
           Beluga Caviar Vinaigrette:
      2 ts Beluga Caviar
      2 ts Truffle juice
      1 tb Olive oil
      1 ts Chives, finely chopped
           For the Mushroom Leek
      2 c  Leeks
      2 c  Mushrooms, sliced into
           Quarters (Kona Oyster,
           Portobello, shittake)
      2 tb Hazelnut oil
      4 sl Sonoma Duck Liver (1 ounce
      4    Sprigs chervil
  For Artichoke: Snap the stem from the bottom of artichoke. Remove the
  leaves with a paring knife by circulating around the artichoke to
  have a nice half moon shape. Re-trim the center tip, scoop out the
  center of each artichoke heart, and scoop out the fibrous choke.
  Place artichoke in cold lemon water, use the juice of one lemon,
  which will prevent discoloring.
  Bring a pot of water to a boil with the juice of one lemon and
  seasoned with rock salt. Rinse artichokes with clean cold water and
  cook for about 20 minutes until done in the boiling water. Set aside
  so artichoke can cool in liquid.
  Hazelnut Vinaigrette: Combine sherry vinegar, hazelnut olive oil,
  salt and pepper in a screw top jar, cover tightly and shake
  vigorously for 20 seconds.
  Beluga Caviar Vinaigrette: In a small bowl combine the caviar, truffle
  juice, olive oil and chives together and mix gently, set aside.
  Mushroom and Leek Salad: Clean the leeks and cut into 3-inch long
  ribbons. Cook the leeks in a pot of salted boiling water. When
  cooked, chill in ice water to keep color bright.
  Strain and toss with a few teaspoons of the Beluga caviar
  vinaigrette, set aside. Saute the mixed mushrooms in a hot pan with
  hazelnut oil, season to taste with hazelnut vinaigrette. Set aside.
  On 4-inch plates, place a 4-inch round ring in the center. Fill with
  the leek salad and spread outward around side of ring. Place the
  artichokes, tossed in the hazelnut vinaigrette in the center of the
  top of the leeks. Add the mushrooms salad on top of the artichokes.
  Cook the duck liver in a frying pan for a few minutes and then place
  the duck liver on the mushrooms. Drizzle some Beluga Caviar
  vinaigrette around the salad. Serve immediately.
  Yield: 4 servings
  Recipes from Phillipe Padovani, Executive Chef, Manele Bay Hotel

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Recipe ID 23183 (Apr 03, 2005)

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