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Maison Rougié
- French Tradition
Roasted Duck Breast Rossini, Foie Gras
Enhance your table with this Rossini duck breast recipe, a gustatory symphony where the softness of melting endives meets the nobility of seared foie gras, all adorned with fresh parsley and a reduced duck jus.
4 pers.
Ingredients
- Duck breast 2 pieces
- Foie gras Slices
- Duck juice 1DL
- Small onions 80g
- Endives 2 pieces
- Flat-leaf parsley 40g
- Black Mignonette Pepper
4 pers.
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Preparation
1
Prepare an endive fondue with butter and place the small onions.
2
Defrost the duck breast in the refrigerator for 24 hours. Score the skin and cook skin-side down over low heat for about 7 minutes. Turn over and briefly brown the flesh side. Put the duck breast to the oven at 120°C for 12 minutes, then let it rest for 10 minutes before slicing.
3
Sear the foie gras slices, set aside.
4
Chop the flat-leaf parsley and reduce the duck jus by one-third. Slice each duck breast into three portions and arrange them on the plate with the endives and the foie gras slice.
5
Sprinkle with parsley and black pepper.
Advice from the chef
Let the duck breast rest for as long as it was cooked.
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