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IQF
Maison Rougié
- French Tradition
- Autumn Harmony
Seared Foie Gras Slice, Winter Vegetables
Discover the culinary harmony of delicately pan-seared foie gras slice, accompanied by enhanced winter vegetables.
4 pers.
Ingredients
- Raw Duck Foie Gras Slices 4 pieces
- Raw beetroots 2 pieces
- Carrot 1 piece
- Romanesco broccoli 100g
- Wine vinegar 1dl
- Granulated sugar 50g
- Butter 50g
4 pers.
Preparation
1
Cooking the vegetables: Cook the beetroot, carrot, and Romanesco broccoli tips separately in a chicken stock.
2
Vegetable Preparation: Cut the vegetables evenly and roast them in butter with a touch of sugar to glaze.
3
Foie Gras Slice Searing: Gently sear the still-frozen foie gras slice, browning it evenly on both sides.
4
Seasoning and Reduction: Season the foie gras slice generously and reduce some duck jus to accompany it.
5
Plating: Arrange the vegetables on one side of the plate and the foie gras slice on the other.
6
Finishing Touches: Surround the dish with a ribbon of reduced sauce and sprinkle with a few flakes of fleur de sel to add crunch and enhance flavor.
Advice from the chef
You can also cook your slice after defrosting. Increase the heat of the pan.
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