Foie gras ravioli, leek fondue and chicken veloute Recipe

Ravioli with a foie gras and white truffle oil filling served on a bed of leeks and finished with a creamy chicken veloute.

  • Preparation
  • Cooking time
  • Rest time
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(22 votes) 4.5/5

Les ingrédients

Pour people
  • Chicken wing(s) : 6 whole
  • Leek(s) : 3 whole
  • Unsalted butter : 20 g
  • Whole egg(s) : 1 whole
  • Garlic clove(s) : 1 bulb
  • Thyme sprig(s) : 1 whole
  • Sheet(s) of ravioli paste : 18 whole
  • Uncooked foie gras : 300 g
  • White truffle oil : 50 ml
  • Double cream : 100 ml
  • Fleur de sel : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn


  • ETAPE 1

    Bring a litre of water to the boil and add the thyme and bay leaves. Add the chicken wings, reduce to a simmer and poach for 30 minutes.

  • ETAPE 2

    Wash the leeks and slice into rounds. Heat a saucepan, add a little olive oil and a pinch of salt and cook for 15 minutes over a low heat.

  • ETAPE 3

    Cut the foie gras into 25g pieces. Season with fleur de sel, black pepper and the white truffle oil.

  • ETAPE 4

    Roll out the pasta sheets and brush half them with a little beaten egg yolk. Place a piece of foie gras to one side of each pasta sheet. Fold in half to close the ravioli, press the edges down and use a pastry cutter to trim one side, creating a half-moon shaped ravioli. Repeat until all of the foie gras and the pasta sheets have been used up.

  • ETAPE 5

    Transfer a little of the chicken stock to a saucepan and bring to a gentle simmer. Cook the raviolis in this stock for 2-3 minutes then drain and set aside.

  • ETAPE 6

    Reduce the remaining stock to 100ml and then add the cream. Mix and then filter to remove the chicken. Season with salt and pepper.

  • ETAPE 7

    Serve the raviolis on a bed of leeks and finish with a drizzle of the chicken veloute.

Chef's tip

«For a real gastronomic finish, finely slice some fresh truffles and sprinkle over the dish.»

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