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‘Le Saint Julien’ Duo Custard & Pan-seared Foie Gras Recipe


To say that Chef Julien Bompard enjoys an illustrious career would be an understatement - in addition to being the Executive Chef & Owner of Le Saint Julien Restaurant, the lauded chef was recently appointed the Chef Mentor of the Year 2011 as well as a knight of the order of agricultural merit by Minister Bruno Le Maire, the French Minister of Food, Agriculture & Fishing.
afc studio duo custard pan seared foie gras
Besides adding these titles to his growing hat of accolades, the honourable achievement also marks timely milestones in Chef Julien's quarter of a century's work in promoting French cuisine.
dbs chef julien bompard luxury haven
In this one-night only DBS Masterclass With Chef Julien Bompard At AFC Cooking Studio, attendees got to watch the Chef in action & as well as sample the special ‘Le Saint Julien’, a Duo of Custard & Pan-seared Foie Gras. So let's create your own traditional French cuisine to impress your guests!

le saint julien pan seared foie gras recipe
Ingredients:
Pan-seared Foie Gras
1 piece (450g) Duck/Goose Liver

Custard Foie Gras
200g Foie Gras (trimmings from pan-seared foie gras)
2 Eggs
10ml sweet French wine
150ml Cream
50ml Milk
1 tsp Sugar
½ tsp Paprika
¼ tsp Cinnamon
Pinch of salt & pepper


(Pan-seared)
Preparation:
  1. Cut the foie gras into slices of 1cm thickness.
  2. Cut each slice with a round cutter of diameter 3cm & refrigerate.
  3. Set aside trimming for the custard.

Method:
  1. Place a non-stick pan over strong flame.
  2. Season foie gras with white pepper & salt.
  3. Sear both sides for 30 secs.
  4. Remove from pan & place on top of custard later.
chef julien bompard duo custard pan seared foie gras
(Custard)
Preparation:
  1. Place raw foie gras into blender. Add salt, pepper, wine, cream & milk.
  2. Blend at moderate speed till a smooth consistency is attained.
  3. Add egg, process again at low speed.
  4. Pour mixture into a deep serving plate.

Method:
  1. Preheat oven at 180°C.
  2. Place the plate into a bain-marie tray & pour water to level below the plate rim.
  3. Bake for 10 mins & remove the plate.
  4. Sprinkle paprika, cinnamon & sugar over custard.
  5. Torch with a gas lighter & serve immediately.
afc studio zucchini terrine tomato gazpacho
Hope you've enjoyed the cooking demo as much as I did! Head over to Le Saint Julien French Summer Terrine Recipe now to start off your meal! The Masterclass with Julien Bompard was brought to you by DBS Indulge at AFC Cooking Studio.

28 comments:

  1. the ingredients looks a lot but the method looks easy~

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    Replies
    1. Hong, would love to try this some day once I lay my hands on those livers :)

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    2. issit possible to test out with other such as fish/salmon/etc instead of just only liver? hehe after all cooking is an art :)

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    3. Hong, liver texture is quite different from fish. Well, u can also try it out & let me know. Hahaha!

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  2. hehehe, I didn't even know what Foie Grass is.. Nevermind, I just don't fancy French Cuisine so much.. :D

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    Replies
    1. Aki, that's French for duck/goose liver. A pricey item on a restaurant menu. One of my fave must-have items in fine-dining. I'm already salivating!! Hahaha!

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  3. Such a beautiful dish. you look great in the pic too! =)

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    Replies
    1. Smitten ByFood, thks dear! Have a good day!

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  4. Oh yes, Chef Julien Bompard had certainly caught my attention in his cooking demo. I remembered watching him doing a demo on TV in one of those DBS bank's branch advertising TV. I kept wondering what has the cooking demo got to do with DBS bank as i couldn't hear the background dialogue. ah.... now i know why.... this Pan-seared Foie Gras had certainly sent me drooling......

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    Replies
    1. DS, that's nice! Hahaha! Now u can have a better viewing. Enjoy!

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  5. Shirley, that was a great video clip! I didn't realize the custard was caramelized when you first wrote about it -- now I want to try it twice as much! :) Can't imagine how delicious that duo must have been... so glad you got to meet Chef Bompard and sample his exquisite cuisine.

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    Replies
    1. Kim, I glad u've enjoyed the clip! I'm just as excited to try, my dear!

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  6. Hey, its the same chef who made summer terrain. I checked the video how easily he made the custard with duck liver.

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    Replies
    1. Balvinder, yap! He made 3 lovely dishes that day. Definitely a plus with the video if we're making it at home :)

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  7. seared foie gras...of yummy! that is one of my fave items...a lil hard to resist when its on the menu:D

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    Replies
    1. missyblurkit, hahaha! Hard to resist, huh??

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  8. Replies
    1. Antonella, hope you've the chance to savour this some day :)

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  9. i always love French cuisine for its presentation. Looks does matter, right? Makes me drool first:D Shirley, being often surrounded by master chefs, I'm sure you have learned a lot of tricks. Time to open a restaurant....Shirley's Restaurant! :D

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    Replies
    1. Mary, totally on the same page! Hahaha! I'm not as ambitious as u are. Gotta take my hats off u, my dear!

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  10. this sounds delicious, Shirley! Hope to try it one of these days!

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