Foie gras toast with onion in vermouth and old manchego cheese ice cream DOP Las Terceras.

INGREDIENTS (4 portions)

For the toast

• 4 slices of bread
• Himalayan black salt

For the caramelised onion with vermouth

• 2 onions.
• 2 tablespoons brown sugar.
• 1 tablespoon of AOVE.
• 200 ml vermouth (optionally muscatel or Pedro Ximénez).

For the duck foie escalope

• 4 duck foie escalopes.

For the cured Manchego cheese ice cream

• 100 g of old cured Manchego cheese PDO Las Terceras.
• 250 g mascarpone cheese.
• 2 plain unsweetened yoghurts.
• 80 g icing sugar.
• 1 egg yolk.

ELABORATION

Old Manchego PDO cheese ice cream

• In a bowl, mix the grated Manchego cheese, mascarpone, yoghurt, icing sugar and egg yolk until smooth.
• Pour the mixture into an airtight container and place in the freezer..
• During the first three hours, stir every 60 minutes to avoid the formation of ice crystals and to achieve a creamy texture..

Caramelised onion with vermouth reduction

• Peel and dice the onions into small cubes.
• In a frying pan, heat the AOVE over medium heat and add the onion. Sauté slowly until transparent.
• Add the brown sugar and mix well.
• Add the vermouth and simmer until the onion turns golden brown and the reduction thickens..

Duck foie escalopes

• Heat a frying pan over high heat, without adding fat..
• Sear the foie escalopes for a few seconds on each side, until golden brown on the outside and juicy on the inside.

Slices of bread

• Cut the bread slices and toast them lightly until crisp..

Assembly of the plate

• Place the slices of toasted bread on the presentation plates.
• Place a layer of caramelised onion on each slice.
• Add a freshly cooked escalope of duck foie gras.
• Top with a scoop of cured Manchego cheese ice cream..
• Finish with a pinch of Himalayan black salt..