Name: Salade Gourmande
Yield: Makes 12 servings
Cuisine: American
Ingredients: 100 grams granulated sugar; Canola oil for deep-frying; Fleur de sel; 12 haricots verts, trimmed and blanched (Big-Pot Blanching); White truffle oil; extra virgin olive oil; Sherry vinegar; Thin 1-inch rounds of black truffle; Sprigs of pissenlit; Sel gris; 2 liters whole milk, cold; 1 piece center-cut Grade A foie gras (400 grams), large lobe only, cold; kosher salt; 8 duck gizzards; 400 grams Rendered Foie Gras Fat, cold; About 1 kilogram kosher salt; 1 garlic clove, peeled; 1 bay leaf; 1 thyme sprig; 50 grams Rendered Duck Fat, cold; 100 grams water; 250 grams heavy cream; 250 to 350 grams whole milk; 100 grams peeled raw hazelnuts

Preparation info

Makes
12
servings

Difficulty
Complex

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

Foie Gras

1 piece center-cut Grade A foie gras (400 grams), large lobe only, cold
2

Method

This is a real cook’s salad, with components such as foie gras, confited gizzards, hazelnuts, and truffles, but in proportions that are perfect for people who taste plenty of rich foods. Gizzards are one of the toughest muscles you can find, so cooking them sous vide, surrounded by fat and aromatics, works well. After the long time at a low temperature, they’re very tender yet not overcooked. W

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Ingredients

Foie Gras

Method

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