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Maison Rougié
- French Tradition
- Sunny days
Seared Foie Gras Slice, Summer Vegetable Stew
Offer your clients a harmony of flavors with this seared foie gras slice, accompanied by tender vegetables and a rich, fragrant tomato sauce. A refined and tasty dish to discover.
4 pers.
Ingredients
- Leek 1 piece
- Zucchini 1 piece
- Carrots 2 pieces
- Butter 100g
- Tomatoes 2 pieces
- Garlic 1 clove
- Duck juice 1dl
4 pers.
Preparation
1
Prepare the vegetables: Cook the vegetables separately in boiling salted water. Cut them to your liking and sauté them in butter.
2
Prepare the tomato purée: Crush the tomatoes and cook them with the crushed garlic. Then reduce to a fine purée.
3
Prepare the sauce: Reduce the duck juice and add the tomato purée to obtain a flavorful sauce.
4
Foie Gras Slices: Gently pan-fry the foie gras slices until lightly golden on both sides.
5
Plate the dish: Arrange the vegetables on the plate, add the seared foie gras slices, and top with the reduced tomato sauce.
Advice from the chef
For an even more flavorful stew, prepare the vegetables in advance and let them marinate for a few hours in a bit of clarified butter and fresh herbs.
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