Stage 15, Revel - Ax-3 Domaines: Today Le Tour passes through the Languedoc region and French chef, Gabriel Gaté, talks about the local gastronomy and makes a delicate duck, green bean and foie gras salad. Sommelier Christian Maier serves a lovely local red wine to go with the duck.
2 boneless duck fillets, skin on
salt and freshly ground black pepper
1 tbsp extra virgin olive oil
150 g green French beans, topped and tailed
1 tbsp red wine vinegar
3 tbsp walnut oil
½ shallot, finely chopped
1 tbsp chopped walnut flesh
1 tbsp finely cut chives
8 cherry tomatoes
about 30 g foie gras, cut into 1 cm squares
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 100°C.
Season the duck fillets with salt and pepper.
Heat the olive oil in an oven-proof frypan on medium heat then cook the duck fillets, skin-side down, for 2 minutes. Turn the duck fillets over, then roast in the preheated oven at 100°C for about 12 minutes.
Remove the duck from the oven and allow to rest and cool for about 15 minutes.
Meanwhile, cook the green beans in salted boiling water until just done. Drain the beans and cool in cold water, then drain again.
Place a pinch of salt and a little black pepper in a bowl. Mix in the red wine vinegar and walnut oil. Stir in the chopped shallot and walnuts and half of the chives. Add the halved cherry tomatoes and the beans.
Thinly slice the duck fillets and arrange on two plates in a circle pattern. Spoon the bean salad into the centre and top with the foie gras squares.
Sprinkle with the remaining chives and serve.