Greg Doyle, Grant King, Katrina Kanetani

Foie Gras and Truffle Studded Egg Yolk with Mushroom Chutney – Fried Egg White, Duck Ham, Brioche and Mushroom Consommé

Name: Foie Gras and Truffle Studded Egg Yolk with Mushroom Chutney – Fried Egg White, Duck Ham, Brioche and Mushroom Consommé
Yield: Serves 4
Cuisine: Australia
Ingredients: 2 tablespoons tomato paste (concentrated purée); 4 cups mixed dried mushrooms; white peppercorns, to taste; 500 g (1 lb 2 oz) egg white, to clarify the stock; 4 litres (140 fl oz) white chicken stock; 250 ml (9 fl oz/1 cup) port; 1 tablespoon rock salt; 1 thyme sprig; 1 bay leaf; ½ garlic head; 5 large french shallots, sliced; 2 egg whites, fried in a frying pan, shredded and heavily seasoned with salt and pepper; 2 egg whites, fried in a frying pan, shredded and heavily seasoned with salt and pepper; 1 thick slice brioche, toasted and cut into twelve fingers; 2 egg whites, fried in a frying pan, shredded and heavily seasoned with salt and pepper; 6 crushed green peppercorns; 15 button mushrooms, sliced; 1 tarragon sprig; 1 garlic clove, crushed; 50 ml (1½ fl oz) verjuice; 4 tablespoons brandy; 12 slices duck ham; 1 teaspoon double brown chicken stock; 375 ml (13 fl oz/1½ cups) madeira; small handful dried mushrooms; ½ head garlic; 2 basil leaves; 1 sprig thyme; ¼ onion; 4 chicken legs, meat only

Preparation info

Serves
4

Difficulty
Medium

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

Mushroom Consommé

5 large french shallots, sliced
½ garlic head
1 bay leaf
<

Oceania
Australia
Sydney
Main course
Soup

Method

First make the mushroom consommé. Bring a large saucepan to the heat and caramelize the French shallots, garlic, herbs and peppercorns. Add the mushrooms and tomato paste and cook out for a few minutes. Deglaze with the Madeira, reduce right down, add the port and reduce again. Add the rock salt and white chicken stock and gently cook for 30 minutes. Remove from the heat and pa