Mamenoka Cassoulet

Mamenoka Cassoulet

cold dish, 10-12 servings

This recipe is designed to showcase the potential for professional chefs to use mamenoka.

Ingredients

  • 800g of foie gras
  • 9g of salt
  • 2g of white pepper
  • 4g of sugar
  • 20ml of cognac
  • 40ml of white porto
  • Marinate the de-nerved foie gras overnight in a terrine with the salt, white pepper, sugar and cognac. Next morning, warm the terrine in a bain-marie at 70°C for 35-40 minutes, then cool rapidly.

For the mamenoka shortbread

  • 100g of unsalted butter
  • 80g of granulated sugar
  • 130g of cake flour
  • A pinch of salt
  • 200g of mamenoka
  • 50g of raisins

For the condiment

  • 50g of white miso
  • One egg yolk
  • 50ml of olive oil
  • 30ml of mirin (sweet rice wine)
  • 30ml of lemon juice
  • 200ml of balsamic vinegar
  • An appropriate amount of mixed baby- leaf salad

How to make

  1. Marinate the de-nerved foie gras overnight in a terrine using the marinade seasoning formulated in the above recipe. Warm the terrine in a bain-marie at 70°C for 35-40 minutes.
  2. Discard the oil released by the foie gras. Place alternate layers of foie gras and natto in the terrine. Chill in the fridge overnight, taking care to place a weight on the terrine.
  3. To make the natto shortbread. Bring the butter to room temperature. Mix with the sugar, cake flour, salt and natto. Bake in the oven at 160°C for 15 minutes. Cool and present with the raisins.
  4. To make the miso condiment. Put the miso, egg yolk and mirin (sweet rice wine) in a pan. Beat with a wooden spoon on a gentle heat until shiny. Cool and transfer to a bowl. Add the lemon juice. Complete with the olive oil.
  5. Boil the balsamic vinegar to a caramel- like consistency on a low heat. Place the shortbread on a round dish. Arrange slices of the terrine on top. Serve with the miso and balsamic condiment.