Mince the poulard breast and chop it together with the minced foie gras, the vegetables and the whipped cream until you get a fine homogeneous mixture. Put the finished meat farce in a cool place.
Clean the mushrooms, rinse and fry briefly until hot, then pour into a sieve. After cooling, fold the mushrooms and a little mushroom juice into the meat farce. Then line a baking dish for about 1, 2 liters with aluminum foil and bacon slices, put the mushroom mass, cover with bacon and poach in a water bath at about 70 degrees in a heated stove for 50 min.
After cooling, serve with Vogerlsalat in nut vinaigrette.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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