Winter feel-good recipe: Root vegetables in Périgueux sauce made from Happy Foie with truffle milk foam

A wintry feel-good recipe for the cold season: root vegetables in Périgueux sauce made from happy foie with truffle milk foam

Wurzelgemüse in Sauce Périgueux aus Happy Foie Gras mit Trüffel-Milchschaum

Pamper yourself with this feel-good recipe during the cold winter months: WATCH THE VIDEO .

Ingredients:

Happy foie duck with truffle
law
Root vegetables from the jus
truffle butter
Milk, IMPORTANT: 1.5% fat
mushroom dust
Fig Balsamic Chutney (optional)

Preparation:

Briefly fry the vegetables from the jus. Once hot, deglaze with the jus. At a low temperature, add some of the Happy Foie Duck with Truffle and stir in, then keep warm.

For the milk froth, heat the milk, 70°C is ideal. Stir in some truffle butter to taste. Then froth the milk with a stirrer.
Tip: When frothing, hold a spoon in front of the stirrer so that the foam can form around the spoon.

Garnish with mushroom dust and an optional dollop of fig balsamic chutney.

Bon appetit!

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