Marbled duck foie gras and orange madeleine from Clive Joyce, chef of restaurant L'Oxalis in Collias

Ingredients

420g duck foie gras, 100g duck breast, 60g duck confit, 120g mesclun salad, 360g orange, thyme, garlic, 50cl red port wine, 250cl orange juice, 75g flour, 56g caster sugar, 3g baking powder, 37g butter, 6 eggs, 20cl milk.

Preparation

For the duck effiloché :

Take the duck legs already confit, separate the flesh from the bone and finely chop the meat.

Pour the meat into a saucepan, add 40 cl of red port, the chopped garlic and thyme.

Season and cook gently until the meat is well candied.

Keep your preparation in a cool place for assembly.

For the pancakes:

Place the sugar and 2 eggs in a bowl.

Whisk vigorously until smooth.

Add the flour slowly, alternating with the milk to avoid lumps.

Once the preparation is ready, make 4 crêpes to be used to assemble the dish.

For the madeleines :

In a bowl, add the sugar, whole eggs, egg yolks and orange juice.

Whisk everything together.

Melt the butter until nutty and preserve.

Add the flour to the eggs and the baking powder. Mix everything together until smooth, then add the beurre noisette.

Pour into the madeleine moulds, preheat the oven to 180º and bake for 15 minutes.

Seasoning the foie gras :

Take the foie gras, devein if not already done, and season with 8.5 g fine salt, 3.5 g pepper and 10 cl Port.

Leave to marinate in the fridge for 1 hour.

Assembling the foie gras :

Use an aluminium terrine or cake tin.

Line with the crêpes, leaving the edges of each side of the terrine sticking out.

Place 1 cm of shredded duck, then the lobe of foie gras.

Make a trough in the centre of the terrine to place thin slices of duck breast to make the marbling.

Place the rest of the foie gras on top and close with the edges of the crêpes to cover the foie gras.

Wrap everything tightly in plastic wrap (even better if you have a vacuum packing machine).

Cooking the foie gras :

We recommend using an immersion heater for this recipe.

Place the terrine in a saucepan, cover with water and attach the immersion heater to the pan.

Set the thermostat to 66 º, 52 º through. This will ensure perfect cooking without damaging your foie gras.

Once cooked, set aside in the fridge for at least 24 hours before serving.

Bon appétit!

Many thanks to chef Clive Joyce for sharing his recipe and the photos.

About L'Oxalis: Chef Clive Joyce's restaurant in Collias advocates ‘epicurean, contemporary cuisine, where each dish is a delicate harmony between tradition and creativity, highlighting both the authentic flavours of the ingredients and the generously prepared sauces and juices’.

About the chef: ‘Originally from Aveyron, Clive Joyce has forged his own path in the demanding and exciting world of French gastronomy. He could write a whole book about his experiences, a kind of memoir in which he could talk about his cuisine and his inspirations’.

Want to find out more? The right address: L'Oxalis, 35 grand rue, Collias. Open Thursday and Friday evenings, Saturday and Sunday lunchtimes and evenings. Menus. Contact: 04 66 68 05 02 or 06 18 61 92 16, clivejoyce@orange.fr.