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Shallot stuffed with goose rillette, blue cheese cream & port syrup — image

Shallot stuffed with goose rillette, blue cheese cream & port syrup

Shallot filled with goose rillette with blue cheese cream and syrup of red port, pomegranate and brown beer.

Ingredients

2Wild goose fillet without skin
4Thyme sprigs
Curing salt
Sliced cured bacon
1Fresh garlic clove
100gGoose fat
Kitchen salt
1Sprig of rosemary

Sliced cured bacon
Banana shallot
Olive oil
Pepper
Salt

200gUnsweetened heavy cream 35%
200gGorgonzola dolce petit plateau
160gMascarpone
4gSalt

400gCoroa de Rei Tawny port
400gPomegranate sauce
400gBrand Oud Bruin 30 cl

Shiso purple standard
Blue figs

Preparation

  1. Clean the goose fillets.
  2. Briefly sprinkle both sides of the fillets with colorozo salt. Use 12 grams of colorozo salt per kilo of meat.
  3. Vacuum the fillets with thyme, rosemary, the crushed garlic clove and 50 grams of goose fat.
  4. Cook the fillets sous-vide for 45 minutes at 56°C.
  5. Cool the fillets well.
  6. Separate the solidified fat from the fillets.
  7. Cut the fillets into coarse pieces.
  8. Process 200 grams of goose fillet with 100 grams of smoked bacon into a coarse rillette. Some texture should remain.
  9. Mix the rillette with some remaining goose fat and season with kitchen salt.

  1. Remove the outer skin from the banana shallots.
  2. Cut off the root end as thinly as possible so the shallot stays together.
  3. Vacuum-seal the cleaned shallots with a generous splash of olive oil.
  4. Cook the shallots sous-vide for 2 hours at 85°C.
  5. Cool the shallots thoroughly.
  6. Carefully cut the shallots lengthwise.
  7. Gently separate the layers of the shallot.
  8. Fill the shallot with goose rillettes.
  9. Close the shallot and wrap with a slice of cured pork belly.
  10. Sear the stuffed shallot à la minute before serving.
  11. Season with salt and pepper.

  1. Loosen the mascarpone by stirring.
  2. Heat half of the cream and dissolve the gorgonzola in it.
  3. Pass the mixture through a sieve.
  4. Mix with the remaining cream, salt, and mascarpone.
  5. Pour the mixture into a container and let it set overnight in the fridge.
  6. Whip the mixture the next day to the desired thickness.
  7. Put the blue cheese cream in a piping bag.

  1. Boil the port, pomegranate sauce, and brown beer down to a syrup.

  1. Cut the fresh figs into wedges and set aside.
  2. Brown the stuffed shallots nicely on all sides.
  3. Keep one stuffed shallot whole and cut a second stuffed shallot in half.
  4. Arrange the stuffed shallots on the plate.
  5. Garnish with blue cheese cream, fresh fig, red port syrup, pomegranate, brown beer, and shiso purple.