Gastronomy
Oli de Mallorca
SMOKED PIGEON AND FOIE GRAS WITH FINE SEA SALT WITH HIBISCUS FLOWER, LEGUMES VINAIGRETTE AND PALO DE MALLORCA JELLY
: Main course | : 6 | : Medium
Ingredients
1 duck foie gras 6 pigeon breasts, skinned 300 ml smoked oil 2 tsp fine sea salt with hibiscus 1 tsp white sugar ¼ tsp ground white pepper 200 ml dry white Port Legumes vinaigrette 100 g mixed legumes (lentils, chickpeas, peas, beans, etc.) 450 ml Mallorcan olive oil 50 ml sherry vinegar 1 tbsp chopped chives Pepper and salt Mix the ingredients together and season. Palo de Mallorca jelly 450 ml Palo de Mallorca liqueur 25 ml balsamic vinegar ½ tbsp powdered agar
Instructions
Separate the foie gras lobes and excess fat with a sharp knife. Make an incision along the lobes and carefully remove the veins and clotted blood. Sprinkle the foie gras with the salt, sugar, pepper and Port. Leave to chill, marinating for 2 to 3 hours. Cook the foie gras in the oven at 80ºC for 4 to 5 minutes and place it on a sheet of plastic film. Take it by the edges and roll it tightly into a cylinder. To keep it well-sealed, repeat the process with aluminium foil. Leave in the refrigerator overnight. Fry the pigeon breasts in a hot frying pan for about 30 seconds each side. Place the breasts in a dish and cover with the smoked oil. Leave to marinate for at least 2-3 hours. In a saucepan, boil the vinegar and Palo de Mallorca. Add the powdered agar and boil for 30 to 40 seconds. Strain through a fine sieve and leave to cool. Cut into small squares.
Presentation
Chop the foie gras with a hot knife and place the pieces in the centre of the plates. Add a little fine sea salt with hibiscus. Finely slice the pigeon breasts and place some slices on top of the foie. Dress with the legume vinaigrette, add a little Palo de Mallorca jelly and serve.
Smoked pigeon and foie gras with fine sea salt with hibiscus flower, legumes vinaigrette and Palo de Mallorca jelly - Recipes - Gastronomy - Balearic Islands - Agrifoodstuffs, designations of origin and Balearic gastronomy
Marc Fosh
Marc Fosh - Cooks - Gastronomy - Balearic Islands - Agrifoodstuffs, designations of origin and Balearic gastronomy
Marc Fosh
Read's - Sta.Maria (Mallorca)
Tel: 971 14 02 62
readshotel@readshotel.com www.readshotel.com
Logo Govern