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Chilled
Maison Rougié
- French Tradition
- Timeless
Block of Duck Foie Gras with Pieces, Served with Fig Compote and Fresh Fig Pieces
Foie gras is elevated by the elegant pairing of cooked and fresh figs. The rich sweetness of the fig compote contrasts delicately with the freshness of the fig pieces, offering a harmonious balance on the palate. A refined recipe, perfect for a gourmet and sophisticated starter.
4 pers.
30 min
Ingredients
- Block of Duck Foie Gras with Pieces 200g
- Figs 400g
- Red wine 2dl
- Four-spice
4 pers.
30 min
Preparation
1
Prepare the fig compote: Cook the figs with spices and red wine until a soft and fragrant compote is obtained.
2
Prepare the fresh figs: Cut the fresh figs into quarters to bring a touch of freshness and texture.
3
Slice the foie gras: Using a lyre or a hot-bladed knife, cut a nice slice of foie gras and gently place it on the plate.
4
Plate the dish: Arrange the fig compote on the side, add a few pieces of fresh figs for contrast of flavors and textures.
5
Finalise the presentation: Add a twist of freshly ground pepper to enhance the dish, then serve immediately.
Advice from the chef
Accompany with grilled country bread for a crispy texture and a nice balance of flavors.
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