Simple and regional dishes that highlight the best of local produce! The best thing? They're easy to cook at home!
Ingredients (Serves 4 people)
1kg. red kuri squash ( or pumpkin)
200 gr white onions
Sweet butter from Normandy
Salt & Pepper
100 gr of duck foie gras
Mild chorizo cut julienne style
Sliced bread croutons
For the cream
Saute the chopped onions in the butter until soft, then add the sliced pumpkin and a little bit of white stock
Let it simmer and add cream until it thickens
mix and sieve the mixture
For the foie gras royale
Bring the cream and salt to the boil
Add the foie gras and the egg in a bowl
Pour the hot cream over the foie gras and the egg, and blend until a smooth cream is obtained
Pour the “Royale” mixture through a conical strainer then immediately fill into spherical cups
Place film over each container, cook in the oven at 90°C in a bain-marie for about 20 minutes
When cooked, set aside to cool at room temperature
In a soup plate, lay the foie gras royale, the bread croutons, the chorizo in julienne, chopped chives and a few Red Shiso leaves.
Pour the pumpkin cream over the plate and enjoy!