Foie Gras in Smoked Duck Broth with Vegetables and Wild Mushrooms

(Serves 6)

Ingredients

Broth
1 pc	Smoked duck whole, bones only, meat set aside
90 g (3 oz)	Carrot, coarsely chopped
90 g (3 oz)	Celery, coarsely chopped
180 g (6 oz)	Onion, coarsely chopped
4 cloves	Garlic, roughly chopped
2.5 L (10 cups)	Chicken stock
20 g (2/3 oz)	Ginger, coarsely chopped
½ pc	Lemongrass, sliced
8 stems	Parsley
1 pc	McCormick Gourmet Collection™ Bay Leaf
2.5 mL (½ tsp)	McCormick Gourmet Collection™ Whole Peppercorns
30 mL (2 tbsp)	Louianna Estates Olive Oil

Foie Gras Soup
1.5-2 L (6-8 cups)	Smoked duck broth
90 g (3 oz)	Carrots, sliced on the bias
90 g (3 oz)	Celery, sliced
90 g (3 oz)	Pearl onions, cut in half
210 g (7 oz)	Wild mushrooms, assorted, sliced
90 g (3 oz)	Butternut squash, medium dice
1 pc	Duck meat from above, julienne
To taste	Salt and pepper
20 g (2/3 oz)	Green onion, slice on bias
6 x 45 g (1.5 oz) pc	Foie gras, scored in a diamond pattern
Garnish	Chives, minced

Method

Broth

Preheat an electric skillet to 200ºC (400ºF). Add oil, lemongrass, ginger, garlic, carrots, celery, onion and mix well. Add smoked duck bones parsley, bay leaf and peppercorns. Bring to a gentle simmer and cook for 45 minutes.
Strain the broth through a fine chinois (sieve) and reserve for the foie gras soup.

Foie Gras Soup

Place 1.5 L of the smoked duck broth in a large sauce pot and bring to a gentle simmer.
Add the carrots, celery, pearl onions and wild mushrooms to broth. Gently cook until the vegetables are almost tender. Add butternut squash and the julienned smoked duck meat.
Season the foie gras with salt and pepper. In another saucepan, add 1 litre of smoked duck broth, bring to a boil and place the foie gras into the broth, cook for 2-3 minutes until warm in the centre.
Ladle smoked duck broth with vegetables into a bowl. Place one piece of foie gras on top, garnish with chives and serve.