- Number of people : 10
- List of ingredients :
- Meat and poultry:**
- Raw duck foie gras: 300 g (30 g per person)
- Mushrooms:**
- Fresh (if in season) or dried morels: 100 g
- Liquids and funds:**
- Full-bodied red wine: 300 ml
- Home-made reduced veal stock: 200 ml
- Water (to rehydrate the morels if dried): 200 ml
- Dry groceries and seasonings:**
- Fine salt: 5 g
- Ground black pepper: 2 g

- Raw foie gras (300g): €15
- Fresh or dried morels (100 g): €20
- Full-bodied red wine (300 ml): €3
- Homemade veal stock (200 ml): €2
- Various salt and pepper: €0.50
**Total material cost** = approximately **€40.50** or **€4.05 per person**.
**Estimated labour cost** = approx. €15**.
**Estimated energy cost** = approx. €5
**Approximate total cost** = €60.50 or approximately €6.05 per person**.
Recommended price with a coefficient x3 = €18 per portion**.

- Total active time : 40 minutes
- Total passive time : 20 minutes

Preparation of the morels (active time 10 mins / passive time 20 mins) :
- Ingredients: Fresh or dried morels (100 g), water (200 ml if dried).
- Techniques used: Cleaning, rehydrating, draining.
- Tools required: Paring knife, colander, bowl.
- If the morels are dried, rehydrate in lukewarm water for 20 minutes, then drain carefully. If they are fresh, gently clean them to remove any residual soil. Set aside.

Making the full-bodied juice (active time 15 min / passive time 0 min) :
- Ingredients: Full-bodied red wine (300 ml), homemade veal stock (200 ml), salt (3 g), pepper (1 g).
- Techniques used: Reduction, seasoning.
- Tools required: Saucepan, whisk, cheesecloth.
- In a saucepan, reduce the red wine by two-thirds to concentrate the aromas. Add the veal stock and continue reducing until you obtain a smooth consistency. Strain through a sieve to remove any impurities. Season to taste with salt and pepper. Keep warm.

Cooking the foie gras (active time 10 min / passive time 0 min) :
- Ingredients: Raw duck foie gras (300 g), salt (2 g), pepper (1 g).
- Techniques used : Frying, searing.
- Tools required: Non-stick frying pan, kitchen tongs.
- Cut the foie gras into regular escalopes weighing around 30g each. Heat a fat-free non-stick frying pan over medium-high heat. Sear the escalopes for 30 seconds to 1 minute per side until golden brown. Season immediately after cooking with salt and pepper. Remove to kitchen paper to remove excess fat.

Sauté the morels (active time 5 mins / passive time 0 mins) :
- Ingredients: Prepared morels (100 g), a little fat from the foie gras for cooking.
- Techniques used: Quick pan-frying.
- Tools required: Frying pan, wooden spatula.
- In a hot pan with a little foie gras fat, sauté the morels for around 3 to 4 minutes until lightly coloured and fragrant. Keep warm.

- Arrange a cutlet of pan-fried foie gras in the centre of a small plate or an aperitif spoon for an elegant amuse-bouche.
- Place a few sautéed morels harmoniously on or around the foie gras to create a balanced and appetising visual composition.
- Drizzle a tablespoon of the full-bodied jus around the foie gras, taking care not to mask the dish's natural brilliance.

- Information : Approximately 150 kcal per portion (high-fat foie gras and sauce).
- Allergens : Foie gras (animal product), red wine (sulphites).

- Techniques: To ensure that the foie gras is well seared and melts throughout, make sure that you use a very hot pan and do not cook for more than a minute on each side. Check that the juices are reduced to avoid them becoming bitter or too thick.
- Presentation: Serve on white plates to bring out the warm, golden colours of the foie gras and morels.
- Hygiene : Store raw foie gras between +0°C and +4°C before use and consume quickly after cooking to limit any health risks associated with sensitive products.
- Anti-waste: Reuse the fat from cooking foie gras to flavour sautéed vegetables or potatoes.

Team creation of technical data sheets