L'Aube en Forêt (The Dawn in the Forest)
A centerpiece of 64-degree slow-cooked duck egg yolk resting upon a velvet bed of hand-foraged Chanterelle and Porcini mushroom duxelles. The dish is elegantly framed by a light-as-air Parmesan Reggiano emulsion and finished with paper-thin shavings of fresh Périgord black truffle. Crispy, translucent sourdough shards provide a structural crunch, while a drizzle of toasted hazelnut noisette and a garnish of micro-sorrel add layers of complexity and brightness to this morning masterpiece.
Recipe
Cook Time: 75 minutes
Servings: 4 people
Ingredients
- •4 fresh organic duck eggs
- •200g Chanterelles, finely minced
- •200g Porcini mushrooms, finely minced
- •1 shallot, brunoise
- •2 cloves garlic, microplaned
- •50g unsalted cultured butter
- •1 tablespoon dry Oloroso sherry
- •150ml heavy cream
- •50ml whole milk
- •100g 36-month aged Parmesan Reggiano, finely grated
- •2g soy lecithin
- •50g hazelnuts, toasted and crushed
- •100g butter for noisette
- •4 paper-thin slices of sourdough bread
- •1 fresh Périgord black truffle
- •Micro-sorrel for garnish
- •Maldon sea salt and white pepper to taste
Instructions
- 1Preheat a precision sous-vide water bath to 64 degrees Celsius and cook the whole duck eggs for 45 minutes to achieve a perfect custard-like yolk consistency.
- 2In a heavy-bottomed sauté pan, melt 50g of butter over medium heat and sweat the shallots until translucent before adding the minced Chanterelles and Porcini.
- 3Sauté the mushrooms until all released moisture has evaporated and they reach a deep golden brown, then deglaze with sherry and season with salt and white pepper.
- 4For the emulsion, combine cream and milk in a small saucepan and bring to a gentle simmer; whisk in the grated Parmesan until fully incorporated.
- 5Remove the cheese mixture from heat, allow it to steep for 10 minutes, then strain through a fine-mesh chinois and stir in the soy lecithin.
- 6To make the hazelnut noisette, melt the remaining butter in a light-colored pan until it foams and turns a deep amber color with a nutty aroma, then strain and fold in the crushed hazelnuts.
- 7Brush sourdough slices lightly with olive oil and bake at 180 degrees Celsius between two weighted silicone mats for 8 minutes until perfectly flat and crisp.
- 8Carefully remove the duck eggs from the water bath, crack gently, and separate the yolks from the whites, discarding the whites or reserving for another use.
- 9Place a spoonful of the warm mushroom duxelles in the center of each plate, creating a slight indentation for the yolk.
- 10Gently slide one 64-degree yolk onto each mushroom bed, then use an immersion blender to aerate the Parmesan cream into a light foam.
- 11Spoon the Parmesan air around the dish, insert sourdough shards vertically for structure, and finish with freshly shaved black truffle, a drizzle of hazelnut noisette, and micro-sorrel.
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