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Spring Starter with Baby Broad Beans and Foie

Ingredients - 1 jar of baby broad beans in oil. - 1 shallot. - 2 artichokes. - Quail eggs. - Caramelized balsamic vinegar. - Salt. - Olive oil. - Duck liver mi-cuit (semi-cooked foie gras). - Toasted bread slices. Method Drain the broad beans in a colander to remove all the oil, but save 2 or 3 tablespoons for later. To make the mi-cuit, follow the recipe here . Heat a splash of oil in a pan and sauté the shallot along with the cleaned, chopped artichokes. Season with salt. A couple of minutes before you take it off the heat, toss in the beans and let everything finish cooking together. Set aside to cool. For the poached eggs — you can see how it's done in the photos (in one shot, the yolk might look broken, but that's just the reflection on the plastic wrap; it should stay whole) — lay a piece of plastic wrap over a small cup, drizzle on a few drops of oil, crack the egg into the center, add a pinch of salt, twist the plastic wrap cl...

Spring Starter with Baby Broad Beans and Foie
















Ingredients

  • - 1 jar of baby broad beans in oil.
  • - 1 shallot.
  • - 2 artichokes.
  • - Quail eggs.
  • - Caramelized balsamic vinegar.
  • - Salt.
  • - Olive oil.
  • - Duck liver mi-cuit (semi-cooked foie gras).
  • - Toasted bread slices.

Method

  1. Drain the broad beans in a colander to remove all the oil, but save 2 or 3 tablespoons for later.
  2. To make the mi-cuit, follow the recipe here.
  3. Heat a splash of oil in a pan and sauté the shallot along with the cleaned, chopped artichokes. Season with salt. A couple of minutes before you take it off the heat, toss in the beans and let everything finish cooking together. Set aside to cool.
  4. For the poached eggs — you can see how it's done in the photos (in one shot, the yolk might look broken, but that's just the reflection on the plastic wrap; it should stay whole) — lay a piece of plastic wrap over a small cup, drizzle on a few drops of oil, crack the egg into the center, add a pinch of salt, twist the plastic wrap closed, and lower it into boiling water. Cook for 1 minute, then lift out with a slotted spoon. You can cook 5 or 6 at a time this way. Once they've cooled a bit, unwrap them carefully.
  5. Whisk together the reserved bean oil and the balsamic vinegar in a ratio of 3 parts oil to 1 part vinegar to make a simple vinaigrette.
  6. To plate, arrange the beans and artichokes on the dish, nestle in three or four of the poached eggs, add a couple of toasted bread slices topped with the mi-cuit, and drizzle everything with the vinaigrette.



Time: 20 minutes












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