[Shanghai] Cooking Class at Maison Pourcel – Part 2

 

Like my FACEBOOK PAGE and follow me on TWITTER or WEIBO!

 

Cooking Class at Maison Pourcel

 

Address: 8/F, 35 Shanxi Nan Lu, near Changle Lu / 陕西南路35号8楼, 近长乐路
Tel: 6215 8777
Hours: 8:30~11:30am
Website: www.maisonpourcel.com
Price: 388 RMB/person, includes breakfast and a 3-course tasting
Visited on: 2011-12-17

The 2nd dish Mickael demonstrated was Pan-Fried Duck Liver with Carrot Confit, Carrot Stem French Fries, and Duck Gravy. Again, I have included basic instructions here, but if you want the full recipes, leave me a comment or email me at sugarednspiced@gmail.com and I will be happy to send you the files.

Mickael peeling the carrots

Peel carrots carefully, making sure that the tips stay intact and the heads are round (for aesthetic purposes).

Peeled carrots

Cook peeled carrots in carrot juice with ginger and olive oil. It’s best to use fresh carrot juice, but it’s also ok to use bottled carrot juice (FYI, we used Kagome carrot juice, which can be found in any supermarkets and even convenience stores).

Cooking carrots

Tip: when cooking the carrots, it’s important to cover the liquid with a sheet of greaseproof paper to retain flavor and volume. Make sure to cut a hole at the center of the sheet.

Cooking

Fry carrot stems in 140°C hot oil and drain on tissue paper. You’ll know the stems are done cooking when they stop bubbling.

Fried carrot stems

Caramelize shallots, deglaze with vinegar, and reduce until dry. Add duck juice and reduce by almost half. Strain.

Sherry vinegar

Shallots, vinegar, duck sauce

Finished sauce

Sauce tasting. Very intense! It’s no wonder that Mickael only used this sparingly in the final plating.

Sauce tasting

Sprinkle foie gras with salt and sear on both sides.

Raw foie gras

Plate!

Plating

Plating

Voila! Pan-Fried Duck Liver with Carrot Confit, Carrot Stem French Fries, and Duck Gravy. The dish seems straight-forward enough to be recreated in your home kitchen, so leave me a comment or email me at sugarednspiced@gmail.com if you would like the full recipe.

Pan-Fried Duck Liver with Carrot Confit, Carrot Stem French Fries, and Duck Gravy

Pan-Fried Duck Liver with Carrot Confit, Carrot Stem French Fries, and Duck Gravy

Pan-Fried Duck Liver with Carrot Confit, Carrot Stem French Fries, and Duck Gravy

Maison Pourcel cooking class part I: Seared Scallops with Caviar, Asparagus, and Purple Cauliflower “Risotto”
Maison Pourcel cooking class part III: Lobster Ravioli with Truffle Emulsion