John Myers
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Soaked Farmer’s Bread with Fried Foie Gras & Shallot Confit (Holger Bodendorf)
The perfect soaked farmer’s bread with fried foie gras & shallot confit (holger bodendorf) recipe with a picture and simple step-by-step instructions.
Truffle stock
- 200 ml Veal stock
- 60 g Butter
- 20 g Winter truffle
- 4 g Sea-Salt
Shallot confit
- 100 g Shallots
- 30 g Sugar
- 1 Pc. Bay leaf
- 200 ml Port red
- 100 ml Red wine
- 30 ml Olive oil
farmers bread
- 50 g Mashed potatoes / mashed potatoes
- 60 g Shii-Take mushrooms
- 1 tbsp Veal jus
- 1 Pc. Sprig of thyme
- 2 disc Farmers bread
- 10 ml Olive oil
- Fleur de sel
- Pepper from the grinder
- 4 disc Foie gras
- Reduce the veal stock by half and then assemble with the butter to form a light binding.
- Peel, dice and add the truffle, season with the sea salt.
- Cut the bread into 2 cm thick slices, then cut out rounds (approx. 6 cm).
- Put the olive oil in a pan and briefly bake the bread slices until golden brown on both sides (so that they are still soft in the middle).
- Cut the Shii take mushrooms into fine cubes (approx. 5mm) and fry in olive oil, season with salt and pepper, add veal jus and sprig of thyme.
- Cut the bread in half and spread the mashed potatoes thinly on the crispy sides. Put the mushroom mass on the puree and put one bread on top of the other.
- Let the sugar caramelize in a saucepan and deglaze with a little port wine.
- Add the finely chopped shallots, pour in the remaining port wine and red wine and reduce until the shallots are cooked.
- Flour the liver a little on both sides and fry just before serving (about 2 minutes on each side). Finally, season the fried foie gras with fleur de sel and pepper.
- Serving: Place the farmer’s bread in the middle of a deep plate, place the liver on top and the shallot confit on top. Pour the stock.
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