Émissions Cuisine

Madame est servie

le dimanche à 10h

Au restaurant La Treille" à Vitrac, en Périgord Noir, chez le Chef Philippe Latreille.

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Chef Philippe Latreille.
Chef Philippe Latreille. © Radio France - Photo Jean-Paul Durignieux.

Au menu : Pot au feu de foie gras aux légumes de saisons, Tournedos de canard en chemise croustillante façon Rossini aux cerises aigre-douce et Soufflé aux noix noires. Avec Isabelle Wagner et le Chef Jean-Paul Durignieux, suivez pas à pas les préparatifs de ce repas et retrouvez le Chef Philippe Latreille à Ribérac samedi 28 mars au Festival "Printemps de la Gastronomie", événement France Bleu Périgord.

Les recettes du Chef Philippe Latreille : Pot  au feu de foie gras aux légumes de saisons,  Ce plat a reçu le 1er prix lors du concours entre professionnel lors de la journée de la Truffe à Sarlat. 

Pot au feu et foie gras poché. - Radio France
Pot au feu et foie gras poché. © Radio France - Photo Jean-Paul Durignieux.

Pour 6 personnes : 4 carottes, 3 Rutabaga, 2 navets ronds "violet", 2 poireaux, 1 oignon, ½ litre de fond de canard, 6 escalopes de foie gras, 5 pommes de terre. Eplucher  les légumes, réaliser des billes à l'aide d'une cuillère à Pomme Parisienne, faire suer dans la graisse de canard l'oignon que vous avez préalablement émincé déglacé avec ¼ de litre de fond de canard. Y plonger les légumes billes et laisser cuire. Dans une petite casserole mettre le reste de fond, y plonger  vos escalopes de foie gras, les cuire sans dépasser les 66 degrés. Prendre un pot en verre ou terre cuite, y placer les légumes et le bouillon et au dernier moment poser votre escalope sur les légumes avec une pointe de sel de Guérande et poivre noir. Vous pouvez déguster.

 

Tournedos de canard en chemise croustillante façon Rossini aux cerises aigre-douces.  

Tournedos de canard - Radio France
Tournedos de canard © Radio France - Photo Jean-Paul Durignieux.

Pour 6 personnes.  4 Magrets, 6 feuilles de Brick, 6 Escalopes de foie gras, 250 Gr de cerises dénoyautées. Commander 4 magrets de canard  du Périgord chez votre volailler, ils doivent être dégraissés et les aponévroses retirées. Saler et poivrer vos filets, superposer les deux par deux, en intercalant entre les deux filets. Ensuite, vous pouvez les rouler avec trois feuilles de brick en les serrant, puis les ficeler. Les détailler en trois tronçons, chaque rouleau (afin d'obtenir des tournedos). Faire chauffer une poêle avec un peu d'huile de pépins de raisin pour colorer nos tournedos sur chaque face y compris coté feuille de brick. Poêler vos escalopes de foie gras dans une poêle a sec sans matière grasse et la colorer sur les deux faces.

Sauce aux cerises aigre douce.  Faire réduire de moitié un 25 cl de crème de pêches  et 15 cl de crème de cassis, y ajouter 30 cl de fond de veau lié ou de volaille laisser cuire environ 5 minutes, ajouter 8 cl 5 cl de vinaigre Balsamique et quelques cerises fraiches ou à la saison dénoyauter les cerises et le plonger dans du vinaigre Balsamique dans un bocal verre, laisser infuser sans faire bouillir. Votre sauce doit napper, et finir l'assaisonnement.

Soufflé aux noix noires .

 

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Soufflé aux noix noires. © Radio France

  • Photo Jean-Paul Durignieux.

Réaliser un confit de lait entier  ½ litre de lait et 250 gr de sucre roux. Laisser réduire le mélange de ¾ jusqu'à ce que le mélange atteigne la consistance d'une crème anglaise. Monter 4 blancs d'oeufs  avec 65 gr de sucre. Couper les noix noires en une dizaine de morceaux, les mettre dans le confit de lait avec 6 cl de liqueurs de noix noire. Porter le mélange à 45° y incorporer les blancs montés dans un cul de poule froid. Beurrer en deux temps un grand  ou plusieurs petits moules  à soufflé,  les remplir au ¾ du mélange ci dessus. Votre four doit être à 165 °, placer vos moules bien au centre, laisser cuire pour des petits moules environ 6 a 10 minutes. Pour un grand moule 8 à 15 minutes. Les servir dans le moule de préférence.

 

Bon appétit !

 

 

Le Chef Philippe Latreille - MADAME