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Deep-frozen
Maison Rougié
- French Tradition
- Festivities
Duck Foie Gras Ballotine, Pepper and Black Radishes
Discover the finesse of a duck foie gras ballotine, enhanced by pepper and black radishes. A symphony of flavors and textures for an unparalleled gastronomic pleasure.
10 pers.
90 min
Ingredients
- Raw Deveined Duck Foie Gras 500g
- Balsamic vinegar 1dl
- Black radish 150g
- Spinach shoots 50g
10 pers.
90 min
Preparation
1
Season the foie gras with salt and Espelette pepper and let it mature for at least 2 hours.
2
Shape a 500g ballotine and cook it at low temperature for 25 min at 70°. Cool immediately in iced water.
3
Slice the black radish into thin rounds and marinate with the spinach shoots.
4
After at least one night’s rest, cut the ballotine with a hot knife.
5
Decorate with the radish/spinach garnish and generously pepper with a quality pepper mix.
Advice from the chef
Don’t hesitate to season generously with pepper—it will enhance the flavor of your ballotine.
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