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Maison Rougié
- French Tradition
- Festivities
Seared Foie Gras Slice, Winter Vegetables
Discover an elegant and gourmet recipe combining seared foie gras and winter vegetables, perfect for enhancing your menus with refined flavors and a perfect balance between textures and tastes.
4 pers.
Ingredients
- Foie gras slices 4 pieces
- Raw beetroots 2 pieces
- Carrot 1 piece
- Romanesco cabbage 100g
- Wine vinegar 1dl
- Granulated sugar 50g
- Butter 50g
4 pers.
Preparation
1
Cooking the vegetables: Cook the beetroot, the carrot, and the romanesco cabbage tips separately in a chicken broth.
2
Preparing the vegetables: Harmoniously cut these vegetables, then roast them with butter and sugar to glaze.
3
Snacking the escalope: Gently snack the foie gras slice while still frozen, searing each side.
4
Seasoning and reduction: Season the foie gras slice tastefully and reduce duck jus.
5
Plate assembly: Arrange the vegetables on one side of the plate and the foie gras slice on the other.
6
Finishing: Surround with a cordon of reduced sauce and sprinkle a few flakes of fleur de sel to add crunch and flavor.
Advice from the chef
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