Foie Gras Rhubarb Tortellini Duck Consomme
Foie Gras Rhubarb Tortellini Duck Consomme courtesy of Chef David Coleman of Michael's on Naples in Long Beach. Foie Gras and rhubarb tortellini in duck consomme with micro celery and forest...
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Cooking tools:
- Stand mixer
- Pasta machine
- Kitchen scale
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Plastic wrap
- Refrigerator
Ingredients
- RHUBARB JAM
- 2 lb rhubarb medium – diced, leaves removed and discard
- 1/2 C sugar
- 2 T white balsamic vinegar
- FRESH PASTA
- 300 grams Caputo 00 flour
- 10 large egg yolks
- Pinch of salt
- CURED FOIE GRAS TORCHON
- 1000 grams of foie gras (about 1B grade lobe)
- 10 grams of kosher salt
- 2 grams of sugar
- 1 gram white pepper
- 2 1/2 grams pink salt
- 10 grams Sauternes
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