The gastronomic recipe of the summer :

Charlotte of asparagus and foie gras

Ingredients :

- 1 kilo raw foie gras of duck
- 1 kilo raw foie gras of goose
- 1 dl sweet white wine (Muscat, Sauternes)
- Asparagus
- 1 bunch of radish
- 1 bunch of small turnips
- pistachio oil
- balsamic vinegar

Preparation :

Remove the veins from the two sorts of foie gras. Line a terrine with cling film. Place mixed pieces of the foie gras in the white wine, and add 20 grams of salt and 6 grams of black pepper. Close the cling film and place the terrine in a bain-marie. Place it in an oven at 90° for 45 minutes.

After cooking, press the terrine without removing the cling film, and leave it to cool.

Clean the asparagus. Bring salted water to the boil and cook the asparagus in the boiling water for 7 minutes. Remove the asparagus from the pan and plunge it into iced water (with ice cubes) in order to stop the cooking.

Dice the radishes and the turnips. Steep in the pistachio oil and balsamic vinegar for two hours (3 spoons of oil to 1 spoon of vinegar). Season with salt and pepper.

Assembly :

Using a metal (tubular) ring placed on a cutting board, place a slice of terrine, then a layer of asparagus, and finally a last slice of terrine.

Remove the ring and garnish with spears of asparagus cut in two lengthways. Link the ensemble with a sprig of chive blanched in boiling water.

Sprinkle with the vinaigrette and serve.

Bon appétit.
Olivier Accindinus