Poached Foie Gras Slice, Duck Broth with Mushrooms

Prepare all your vegetables, cut them into small pieces and cook them in the duck broth.

Slice the lemongrass and infuse it in the hot broth.

Sear the slices to color them and set aside.

In the hot broth, immerse your seared slices for 10 minutes at 70°C (broth temperature).

Plate your vegetables in deep plates, place the foie gras slice on top.

Strain the duck broth and pour over the slice and vegetables.