Puff Pastry with Duck Breast, Porcini Mushrooms, Apple Chips, and Foie Gras Foam
Puff Pastry with Duck Breast, Porcini Mushrooms, Apple Chips, and Foie Gras Foam
Country / Region
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Country: France
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Region: Southwest / Nouvelle-Aquitaine / Périgord (region known for foie gras, porcini mushrooms, duck breast)
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Official status of main ingredient or recipe: none (neither AOP, IGP, nor Label Rouge for this complete assembly)
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Recipe inventor: Original idea by Hill Cottage
Specifications
Main Ingredients
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Pure butter puff pastry
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Duck breast (magret)
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Fresh porcini mushrooms
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Firm apples (Pink Lady, Gala…)
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Semi-cooked foie gras (or poultry livers prepared like foie gras)
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Whole liquid cream 35% fat
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Fig (fresh or dried)
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Salt, pepper, sugar, butter, neutral oil
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Optional: truffle essence, port wine, or balsamic vinegar
History
Origin of the Recipe
This type of assembly fits within the French gastronomic tradition, where noble products from the Southwest (foie gras, duck breast, porcini mushrooms) are combined with modern techniques (foam, vertical plating). It likely originated as a contemporary evolution of prestige dishes served in fine dining restaurants.
Evolution of the Recipe
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Ingredients: increased use of foams / modern mousses, influence from molecular or contemporary cuisine.
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Cooking: introduction of low-temperature or sous-vide cooking for the duck breast to better control doneness and achieve consistently pink meat.
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Usage: today served as a signature dish in gourmet restaurants rather than a family dish.
Iconic Chefs and Contributions
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Alain Ducasse – highlighting foie gras, precision in cooking, visual refinement.
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Paul Bocuse – tradition, careful plating, work with sauces and noble garnishes.
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Michel Bras / Pierre Gagnaire – influence of contrasting textures, inclusion of modern elements like mousses, foams, and artistic plating.
Legend or Anecdote
It is said that in some Périgord inns, after the porcini harvest, apples were confited to feed late guests, and later a Parisian chef had the idea to pair these confited apples with duck breast and foie gras to create a “bite of terroir and luxury.”
Anecdote: the word espuma, of Spanish origin, popularized by Ferran Adrià, became integrated into many French gastronomic kitchens in the 21st century.
Recipe Description
Composition
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Crispy puff pastry base
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Pink duck breast
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Raw / lightly sautéed porcini shavings
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Crispy apple chips
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Foie gras foam
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Confit fig for finishing
Texture
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Crunchy: pastry, chips
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Melting: duck breast, porcini mushrooms
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Foamy: espuma
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Sweet: apple, fig
Flavor
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Rich and indulgent: duck breast, foie gras
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Woody: porcini
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Fruity-sweet: apple, fig
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Subtle truffle aroma depending on the foam version
Serving Method
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Individual plating, hot plate, vertical or structured presentation
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Serve immediately after assembly to preserve textures and temperature
Occasion
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Starter or main course in a gourmet menu, for festive meals or special occasions
Ingredients
Ingredient | Quantity | Approx. Weight (g) |
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Pure butter puff pastry | 1 disc | 80-100 |
Duck breast (magret) | 1 breast | 200-220 |
Porcini mushrooms (fresh) | slices | 30-40 |
Firm apples (Pink Lady or Gala) | 1-2 apples | 100-120 |
Semi-cooked foie gras | 150 g | 150 |
Whole cream 35% fat | 200 ml | 200 |
Fig | 1 | — |
Truffle essence (optional) | a few drops | — |
Fine salt, white or black pepper | to taste | — |
Butter / neutral oil | for cooking | 10-15 |
Fig (fresh or dried) | 1 fig | 30-40 |
Icing sugar / granulated sugar | for chips + fig | 5-10 |
Note: Regional or modern variations possible (replace fig with local fruit, use rehydrated dried porcini, flavor the foam differently, adjust duck breast cooking according to tradition or low temperature).
Detailed Preparation
Preparation Steps
Puff Pastry Base
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Roll out pastry to ~3 mm
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Cut 8-10 cm discs
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Prick the pastry to prevent rising
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Optional: glaze with egg yolk
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Bake between two trays at 200 °C for 12-15 min
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Cool on a wire rack
Confited Apple Chips
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Slice firm apples very thin (~1 mm)
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Place on tray lined with parchment paper
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Lightly dust with icing sugar
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Bake at 90-100 °C for 1.5–2 h
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Cool in air and store airtight
Duck Breast
Option A – Traditional Cooking
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Score skin in a grid, season with salt and pepper
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Sear skin side 6-8 min, flip 1-2 min
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Finish in oven 120-130 °C for 5-8 min
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Rest 5 min before slicing
Option B – Low Temperature Sous-Vide Cooking
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Score and season
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Vacuum-seal, cook at 54-56 °C for 1.5–2 h
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Dry skin, sear quickly 1-2 min
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Rest 2 min before slicing
Slicing the Duck Breast
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Let rest
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Slice thinly on the diagonal, thicker than porcini slices
Porcini Mushrooms
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Cut into thin slices
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Heat pan with a splash of oil and butter
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Cook 3-4 min, season with salt and pepper
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Drain on paper towel
Foie Gras Foam
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Heat cream to near boiling
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Add foie gras (+ port/cognac, truffle essence)
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Blend finely, strain
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Pour into siphon, charge with 1 gas cartridge
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Chill at least 2 h before serving
Confit Fig
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Slightly score if fresh
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Heat butter + sugar in pan 5-8 min
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(Optional) Deglaze with port or balsamic vinegar
Cutting Techniques
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Duck breast: thin diagonal slices
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Porcini: thin slices
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Apple: very thin chips (~1 mm)
Aging / Specific Treatments
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Rest duck breast after cooking
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Slow dehydration for apple chips
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Chill foam to stabilize
Cooking Methods and Equipment
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Dry heat oven for puff pastry (200 °C)
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Pan for duck breast and porcini
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Mandoline for thin slicing
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Thermometer for duck (54-56 °C center)
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Siphon for foam
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Trays, racks, precision utensils
Vertical Plating – From Bottom to Top
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Base: 8-10 cm puff pastry disc, 3 mm thick
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Duck and porcini rosette: thin duck slices, intercalated porcini slices
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Apple chips: insert 2-3 chips angled between slices
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Foie gras foam: pipe in the center of the rosette
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Confit fig: place on top of foam
Expected Result
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Elegant, centered vertical construction
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Each component visible and identifiable
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Balance between rustic terroir and gastronomic refinement
Tips and Advice
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If foie is unavailable, use poultry livers
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Measure pastry thickness and oven temperature accurately
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Do not overcook duck breast
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Strain foam and respect chilling time
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Variation: replace fig with pear or seasonal fruit, truffle essence with a milder aroma
Common Mistakes
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Apple chips still moist
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Duck breast overcooked
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Foam collapsed if siphon/gas incorrectly used
Service
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Gastronomic plating, individual plate, structured/vertical style
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Accompaniments: small green salad, country bread or toasted brioche, gel or red wine/balsamic reduction
Recommended Wines and Beverages
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Wines: powerful yet elegant red wine (Bordeaux, Saint-Émilion, Pomerol, Cahors, Côtes du Rhône)
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Other beverages: mineral water, artisanal apple or pear juice, light herbal infusion (thyme, rosemary)