Velouté Of Pink Paris Mushroom | Confit Duck & Foie Gras Samosas
Ingredients | Wild Mushroom Essence
(for The Basic Stock approximately 10 portions)
2kg mixed mushrooms, frozen or fresh
String of thyme
3 garlic gloves
3kg ice cubes
Method | Wild Mushroom Essence
Use the largest cooking pot, which you can find in your kitchen. Add some water and leave it one the stove. Then search for the second largest pot and add all the ingredients with the ice and mix it. Cover the pot to close it with aluminum foil. Put the smaller pot inside the large pot, which is filled with water, and bring it to the boil. Let it cook it for around 5 hours. Add more water if needed.
After 5 hours take the small pot out of the big pot and open it carefully. Use a sieve and put the kitchen towel inside the sieve. Take a ladle and take only the liquid out of the pot and pass it through the sieve.
When you have passed all the liquid put it back on the stove and reduce it by ½. Add some salt and its ready to serve. For decoration use morels and some truffle oil.