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Cream of Morel over Sautéed Wild Mushrooms and Confit de Canard https://www.metro.ca/userfiles/image/recipes/veloute-morilles-poelee-champignons-sauvages-confit-canard-5762.jpg PT40M PT1H15M PT1H55M
To rehydrate morels, soak in hot poultry stock for a few minutes. Drain and dice small.Melt half the butter in a stewpan and sweat shallot, covered, over low heat. Do not brown.Add diced morels and cultivated mushrooms and sweat them.Add poultry stock and cream.Cook, uncovered, over low heat for 1 hour. Season with salt and pepper.Purée in blender and strain through china cap. Adjust seasoning as needed.Before serving, heat remaining butter in skillet until brown. Sauté wild mushrooms in brown butter.Remove from heat and add drippings, duck confit and chives.Simmer until thick and smooth.Put pieces of fois gras in soup bowls.Pour soup around foie gras and serve.Laurent SagetChef, Nuances Restaurant, Casino de Montréal
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3/4 oz (25 g) dried morels 3 cups (750 mL) homemade poultry stock 3 1/2 oz (100 g) sweet (unsalted) butter 1 oz (30 g) minced shallot 5 oz (150 g) cultivated mushrooms, sliced very fine 2 cups (500 mL) heavy cream (35% m.f.) 2 1/2 oz (75 g) seasonal wild mushrooms (chanterelles, blewits…) quartered 1/5 cup (50 mL) drippings, glace de viande or veal stock, thickened and reduced 3 1/2 oz (100 g) duck confit, shredded 1 oz (30 g) chives, minced sea salt and white pepper to taste 4 pieces of foie gras
Cream of Morel over Sautéed Wild Mushrooms and Confit de Canard

Cream of Morel over Sautéed Wild Mushrooms and Confit de Canard

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  • Gluten-free
4
portions
0:40
Preparation
1:15
COOKING
1:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3/4 oz
    (25 g)
    dried morels
  • 3 cups
    (750 mL)
    homemade poultry stock
  • 3 1/2 oz
    (100 g)
    sweet (unsalted) butter
  • 1 oz
    (30 g)
    minced shallot
  • 5 oz
    (150 g)
    cultivated mushrooms, sliced very fine
  • 2 cups
    (500 mL)
    heavy cream (35% m.f.)
  • 2 1/2 oz
    (75 g)
    seasonal wild mushrooms (chanterelles, blewits…) quartered
  • 1/5 cup
    (50 mL)
    drippings, glace de viande or veal stock, thickened and reduced
  • 3 1/2 oz
    (100 g)
    duck confit, shredded
  • 1 oz
    (30 g)
    chives, minced

  • sea salt and white pepper to taste
  • 4
    pieces of foie gras
Imprimer ma sélection

Preparation

To rehydrate morels, soak in hot poultry stock for a few minutes. Drain and dice small.

Melt half the butter in a stewpan and sweat shallot, covered, over low heat. Do not brown.

Add diced morels and cultivated mushrooms and sweat them.

Add poultry stock and cream.

Cook, uncovered, over low heat for 1 hour. Season with salt and pepper.

Purée in blender and strain through china cap. Adjust seasoning as needed.

Before serving, heat remaining butter in skillet until brown. Sauté wild mushrooms in brown butter.

Remove from heat and add drippings, duck confit and chives.

Simmer until thick and smooth.

Put pieces of fois gras in soup bowls.

Pour soup around foie gras and serve.

Laurent Saget

Chef, Nuances Restaurant, Casino de Montréal

Source : Magazine Flaveurs

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Gluten-free recipes

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