en 
ja 
IQF
Maison Rougié
- Sunny days
Seared Foie Gras Slice, Reduced Duck Jus and Spring Vegetables
Discover this refined recipe for pan-seared foie gras slice, enhanced by a reduced duck jus and accompanied by delicately marinated spring vegetables.
4 pers.
Ingredients
- Raw Duck Foie Gras Slices 4 pieces
- Asparagus 100g
- Passion fruit 1 piece
- Pickled onions 50g
- Pink radishes 50g
4 pers.
Preparation
1
Make your pickled onions by boiling 1 part sugar, 2 parts white vinegar, and 3 parts water.
2
Pour the boiling juice over the sliced onions and thinly sliced pink radishes.
3
Prepare a seasoning sauce with salt, pepper, 1 part olive oil, 1 part lemon, and the juice of one passion fruit.
4
Place the still-frozen slices in a cold pan and cook over medium heat.
5
Arrange harmoniously with a line of reduced duck juice around.
Advice from the chef
You can also cook your slice after defrosting, you will increase the heat of the pan.
Share this recipe