Foie gras and chicken breast on a zucchini sandwich, with carrots and shitake mushrooms in a port wine and currant sauce

Ingredients for 2 servings:

• 2 slice(s) liver(s), (Foie Gras de Canard) 45 g each
• 2 chicken breast fillets
• 2 small zucchini
• 2 slices of brown bread
• 2 carrots
• 100 g mushrooms (shitake mushrooms)
• 80 ml port wine
• 250 ml chicken broth
• 2 tsp jelly (currant), red
• ½ tsp mustard, medium
• ½ tsp Balsamic vinegar (Crema di Balsamic vinegar)
• ½ tsp cornstarch
• salt and pepper
• Oil (rapeseed oil with butter flavor)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cut the zucchini into fine julienne strips. Toast the bread slices in a pan with 2 tablespoons of rapeseed oil on both sides, adding a little salt. Using a dessert ring, cut 4 slices out of the bread and set aside. Heat 2 tablespoons of rapeseed oil in a pan and cook the julienne strips over low heat. Turn occasionally and season with salt and pepper. Peel the carrots with a vegetable peeler, blanch them in boiling water for one minute, drain, refresh in ice-cold water, and drain well. Before serving, toss them in a little hot oil and season with salt and pepper. Heat 60 ml of port wine in a saucepan, reduce by half, pour in the chicken stock, and reduce by a good third. Stir in the redcurrant jelly and melt, then stir in the mustard and balsamic vinegar. Season with salt and pepper. Mix the cornstarch with 2 cl of port wine and use this to thicken the sauce. Season the chicken breasts with pepper and salt and sear on all sides for about 6-8 minutes, depending on their thickness. Then place the pan in an oven preheated to 80°C for 10 minutes. Heat a little rapeseed oil in a pan or pot and sear the shitake mushrooms for about 5 minutes, stirring occasionally. Season with pepper and salt. Sear the foie gras in a small, non-stick pan without fat over medium heat for about 1-2 minutes on each side, then season with salt. To serve, first build the sandwich. Place a cut-out slice of bread on the plate and, using the dessert ring, stack the zucchini julienne on top, pressing down lightly. Finish with another round slice of bread. Arrange the breasts, foie gras, mushrooms, and carrot decoratively all around and cover with the sauce.