Velouté Of Pink Paris Mushroom | Confit Duck & Foie Gras Samosas
Ingredients | Velouté
1kg pink Paris mushrooms
100g white onions
100g green celery
100g white leek
100g small diced maris piper potato
3l chicken stock
1l whipping cream
100g unsalted butter
Ingredients | Samosas
400g chopped confit duck
400g confit Lyonnais onion
400g diced foie greas
Salt and pepper
1 pack spring roll sheets
Method | Samosas
Mix the confit duck and onion together. Dice the foie gras – do not be too fussy about veins – only the really obvious veins. Sauté the foie gras in a hot pan and add to the duck mix. Adjust the seasoning and add 1 table spoon of washed thyme leaves. Cut the spring roll into ¾ and for 1 x spring roll samosa using 45 g of mix.
Method | Velouté
Wash the mushrooms in 3 changes of cold water and cook in a stainless steel pan with the butter. Add the finely diced mire poix, potatoes and bouquet garni – sweat for a further 5 minutes and add the chicken stock and cream. Bring the soup to the boil and simmer for 30 minutes. Adjust the seasoning so that the soup is finished – blitz and pass twice through a chinois (tap the soup through) and adjust the consistency if needed. Refresh the soup in iced water until cold. Date and label and store in vacuum bags. Reheat the soup and add a table spoon of seasoned whipping cream – hand blend and serve.