Mosaique of Milk-Fed Poularde, Foie Gras, Celery Root and Black Truffle Vinaigrette
Chef Adam Sobel of Restaurant Guy Savoy—Las Vegas, NE
Adapted by
December 2006

Yield: 12 spoons


    Foie Gras:
  • 12 ounces foie gras
  • Fine sea salt, to taste

    Celery Root:
  • 1 celery root
  • White pepper, to taste
  • 2 ounces chicken consommé
  • 1 sprig thyme

  • 1 milk-fed poularde (at approximately 3 pounds)

    Black Truffle Vinaigrette:
  • 1 Tablespoon Dijon mustard
  • Salt and pepper, to taste
  • 1 egg yolk
  • 2 ounces black truffle juice
  • ½ ounce sherry vinegar
  • 1 cup grapeseed oil
  • 1 Tablespoon chicken jus
  • 1 small Perigord black truffle, brunoise

    To Serve:
  • Black truffle, to taste, julienne
  • Olive oil, to taste
  • Sherry vinegar, to taste

For the Foie Gras:
Clean the foie; remove all veins and any blemishes. Once the liver is cleaned soften it and mold it into 12 rectangles measuring 1.5 by 1.2 inches and weighing about 75 grams. Season with salt and white pepper and refrigerate for an hour.

For the Celery Root:
Peel and wash the celery root thoroughly. Slice ¼ inch pieces and trim to resemble the shape of foie rectangles, 12 3 inch-pieces. Place celery root in a small sauce pot and cover with chicken consommé and 1 sprig of thyme. Slowly simmer until tender. When very nearly cooked, remove from heat and let celery cool in the cooking liquid. Once cooled, remove from liquid and reserve for assembly.

For the Poularde:
Remove both breasts from Poularde, gently removing skin and reserving for crispy garnish. Remove tenderloins from breast and butterfly the breast meat open. Trim and cut rectangular strips resembling the shape of the Foie Gras into 8 even pieces.

For the Mosaique:
Begin to assemble the Mosaique on plastic wrap by placing the first layer of 3 pieces of Celery Root, next the rectangle of Foie and finally the Poularde. Make sure all components are seasoned well. Repeat this procedure again until you obtain a “triple decker.” Roll in plastic wrap tightly to secure shape then Cryovac each roulade individually. Once sealed place mosaique in a water bath with immersion circulator set to 70°F and cook for 55 minutes. Once cooked allow mosaique to rest untouched on a cooling rack for about 20 minutes then puncture holes in sous vide bag to release excess fat from the Foie Gras, let drain and refrigerate . Once chilled re- wrap Mosaique in clean plastic film and reserve for plate up.

For the Black Truffle Vinaigrette:
Place mustard, salt and pepper, egg yolk and half of the truffle juice and half of the vinegar in a bowl or small food processor and mix. Slowly add grapeseed oil until a strong emulsion has formed. Once thick begin to add the remaining truffle juice, vinegar, chicken jus and black truffle.

For the Crispy Skin:
Preheat the oven to 325°F. Place seasoned skins on a silpat brushed with olive oil place another silpat over the top and bake at 325°F between heavy baking sheets until crispy.

To Serve:

Slice the Mosaique with a warm, clean knife. Fill the base of a sauce spoon or Chinese soup spoon with Black Truffle Vinaigrette then place one slice of Mosaique onto the Vinaigrette. Finish with Fleur de Sel and a fine julienne of fresh black truffle tossed with olive oil and sherry vinegar and a broken piece of the crispy chicken skin.

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