Panna cotta of foie gras, baby salad leaves, strips of smoked duck breast & cubes of apple Calvados gelée
Preparation time: 30 mins
Cooking time: 30 mins
Setting time: 3 hours
200 g of foie gras (terrine, semi-cooked or conserved)
1⁄2 litre chicken stock or stock cube
15 cl of Calvados
6 slices of smoked duck breast
4 gelatine leaves
1⁄4 litre of apple juice
5 cl of Calvados
4 g agar-agar
20 g grilled pine nuts
a little hazelnut oil and sherry vinegar
Preparing panna cotta: cut the foie gras into cubes. Leave them to marinate in 15 cl Calvados (30 minutes). Soak the gelatine sheets in cold water to soften them. Bring the chicken stock to the boil. Add the marinated foie gras as well as the gelatine sheets and leave to simmer on low heat for 30 minutes. Mix in the blender, strain through a conical sieve. Check the seasoning (salt, pepper); Fill each ramekin 3⁄4 full. Leave to set in the refrigerator for at least 3 hours.
Preparing the gelée: boil with the apple juice and the agar-agar. Take off the heat and add the Calvados. Pour into a rectangular dish that is around 5cm deep and leave to set in the refrigerator for at least 3 hours. When the gélée is well set, turn it out onto a board, cut into small 1 cm cubes.
Slice the smoked duck breast. In a large bowl, toss it together with the baby salads leaves and grilled pine nuts. Drizzle with hazelnut oil and add a dash of sherry vinegar. Add a few cubes of gelée. Take the panna cotta ramekins out of the refrigerator and arrange a handful of duck breast with the baby leaves and gelée cubes on top of each one.
How much alcohol does Calvados contain?
To be legally sold, Calvados must be at least 40% abv. This alcohol content is obtained by the gradual addition of distilled or demineralised water to the eau-de-vie. This is known as reduction.
However, some “cask strength” Calvados are unreduced. They have a “natural” alcohol content created by the evaporation of the eau-de-vie over time. Taken directly from the top of the barrel, they are usually bottled on demand and show a wonderful concentration of aromas. Some “cask strength” Calvados can contain up to 55% vol.