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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Main Courses, Season 4
Guinea Hen, Duck, Foie Gras
Source: Richard Blais, Top Chef Season 4
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Guinea Hen, Duck, Foie Gras, Chicken Egg with Spring Vegetable
Prep Time: more than three hours
Serves: 4
Directions:
Saute the shallot and garlic; add carrots, peas, chanterelles and asparagus and season with herbs. Add tomatoes, duck broth and butter; reserve. Cook eggs in a circulator for 2 hours at 62.5 and pressure cook guinea hen cooked in duck fat for 35 minutes on high pressure; pull the meat. Sear foie gras that has been sliced and seasoned. Simmer morel scraps with 2% milk to make cream. Froth morel cream and serve all in bowls.
Ingredients:
1/4 cup shallot, minced
2T garlic
4T blanched carrots, chopped
1 cup English peas
1 cup chanterelles
Tips from a bunch asparagus
1/4 cup parsley, chopped
Tarragon to taste
1/4 cup chives, chopped
4T tomatoes, chopped
4 cups duck broth
Butter to taste
4 chicken eggs
1 guinea hen
4 fat pieces roasted foie gras
1 cup morels
1 cup 2% milk
TOP CHEF
Season 4 - Chicago
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