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IQF
Maison Rougié
- French Tradition
- Timeless
Poached Foie Gras Slice, Duck Broth with Mushrooms
Discover a delicate recipe in which a poached slice of foie gras, infused with a fragrant broth, perfectly complements seasonal vegetables. A refined dish that is both flavorful and light.
4 pers.
45 min
Ingredients
- Duck stock 3dl
- Button mushrooms 100g
- Shiitake 100g
- Shallots 50g
- Green peas 100g
- Chervil 30g
- Lemongrass 50g
4 pers.
45 min
Preparation
1
Prepare the vegetables: Cut the vegetables into small pieces and cook them in the duck stock.
2
Infuse the lemongrass: Finely chop the lemongrass and infuse it in the hot stock.
3
Sear the slices: Lightly pan-fry the slices to color them, then set them aside.
4
Poach the slices: In the hot stock, immerse the colored slices and poach them for 10 minutes at 70°C.
5
Plate the dish: Arrange the vegetables in deep plates, then place the slices on top.
6
Pour the stock: Strain the duck stock and pour it over the vegetables and foie gras slices.
Advice from the chef
Prepare your stock the day before, it will be even more flavorful.
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