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To rehydrate morels, soak in hot poultry stock for a few minutes. Drain and dice small.
Melt half the butter in a stewpan and sweat shallot, covered, over low heat. Do not brown.
Add diced morels and cultivated mushrooms and sweat them.
Add poultry stock and cream.
Cook, uncovered, over low heat for 1 hour. Season with salt and pepper.
Purée in blender and strain through china cap. Adjust seasoning as needed.
Before serving, heat remaining butter in skillet until brown. Sauté wild mushrooms in brown butter.
Remove from heat and add drippings, duck confit and chives.
Simmer until thick and smooth.
Put pieces of fois gras in soup bowls.
Pour soup around foie gras and serve.
Laurent Saget
Chef, Nuances Restaurant, Casino de Montréal
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.