CEP CHARLOTTE

DUCK FAT.. “La Délicate”

The cep mushroom charlotte is a sophisticated dish that combines the finesse of traditional French cuisine with hearty autumn flavours. This original creation, often kept for special occasions, highlights the cep, an exquisite mushroom known for its subtle, woody aroma. Presented in an elegant version that is perfect for sharing, this recipe is a harmonious blend of textures and tastes: soft ceps, a refined, crispy base, and the enveloping fragrance of herbs and spices. Ideal to elevate a dinner party with friends or to surprise your guests at a festive meal, the cep charlotte is guaranteed to take you on a rich and delicious culinary journey.

SEE MORE DUCK FAT.. “La Délicate”

Preparation : 30 min

Baking : 1hr 30 min

Serves 6 to 8

Sublim’ “La Délicate” duck fat: approx. 100 g

Sandwich bread: 1

Ceps: 1 kg (fresh or frozen)

Chestnuts: 200 g (jars or vacuum-packed)

Walnut: 75 g

Hazelnut: 75 g

Shallot: 25 g

Garlic: 2 cloves, minced

Parsley: ¼ bunch, chopped

Poultry breast: 100 g

Cream: 100 g

Egg: 1

Salt, pepper

Optional: 1 slice of raw foie gras per person

Ustensils

1 blender

1 charlotte cake mould

Préparation

Cut the ceps into pieces and sauté in the duck fat over a high heat.
Add the chopped shallot and the garlic at the end of the cooking process, as well as the chestnuts.
Add salt, pepper and the parsley.
Drain the mixture while you wait for it to cool,
Poultry mousseline:
Dice the poultry breast, then in a cutter food processor, finely blend the well-chilled poultry and the egg.
Add the well-chilled cream and blend thoroughly.
Cut the slices of sandwich bread in half, and using a pastry brush, cover them in duck fat on both sides.
Line the edges of the charlotte cake tin by overlapping the half-slices, and line the bottom of the tin with the rest of the greased bread.
Bring together the cep mixture and the poultry mousseline, mix thoroughly, and fill the mould with this stuffing, packing it in tightly,
Bake in the oven at 150 °C for one hour, then use a thermometer to check that it has reached 65 °C in the centre.
If not, continue cooking, Wait 10 minutes before turning it out,
Serve generous slices with a salad or, for an even more festive touch, add a slice of pan-fried foie gras.

Success is guaranteed!

flavour creation No. 5