Recipe: Roasted Duck Liver „Foie Gras“ with mushroom risotto in Wonton wrappers and glazed shallots by Pavel Sapík, Chef of Terasa U Zlaté studně
16.12.2014Company: Aria Hotel
Pavel Sapík, Chef of Terasa U Zlaté studně is sharing with you his recipe.
RECIPE
INGREDIENTS:
Duck Liver 200g (4 pieces)
Sea Salt “Fleur de sel”, pepper
Arborio rice 100g
Olive oil 0,5 dcl
Mushrooms 50g
White Wine 1dcl
Butter 50g
Parmesan 50g
Shallots 150g
Red Wine 1dcl
Risotto: in hot olive oil, fry the finely chopped shallots and add the rice, let it fry gently and pour white wine, add the mushrooms and cook on medium heat. Then pour the white wine, add the mushrooms and let it cook. Stir the mix constantly while adding the vegetable stock and cook until its semi-soft. Finally, stir in the Parmesan and butter for a creamy texture.
Glazed shallots: caramelize the shallots chopped into wedges on a sugar, pour the red wine and let glaze. At the end, add balsamic glaze.
Duck Liver: pepper from both sides, roast from both sides without oil so that it has a gold color. Season with salt just before serving.
Terasa U Zlaté studně - The winner of the Grand Restaurant 2015: to read the press release and more information about Chef Pavel Sapík click here.
