Difficulty:[usr 3]
Cook the duck supreme on its skin (rosé) cut into cutlets (1 fillet for 2 depending on size).
In a small sauté pan, reduce the vinegar and
raspberry cream, reduce until dry and add the duck stock, reduce again by 3 /4, set aside,
Cook the duck breasts on the skin (rosé) cut into cutlets (1 fillet for 2 depending on size).
In a non-stick skillet, sear the seasoned foie gras escalopes
on each side, pat dry on paper towel.
Fan out on the plate on the bottom of the plate, alternating liver and duck cutlets (3 slices of duck and 2 of liver)
Finish the sauce by winnowing it with butter, salt and pepper.
Heat, then top the plate with five slices of red beetroot overlapping each other, coat with a little reduced jus
Spread the meat with the raspberry sauce, decorate with a peel of chervil, give a turn of the mill to pepper (5 peppers) on the whole,
Tagliatelle or noodle side dish.
Spiced red beets:
Cut beetroot slices 4 m/m thick, count 3 slices per person,
Caramelise the honey then decook it with the wine, add the herbs and fruit juice, reduce by half, strain before pouring over the beet slices, marinate 24 hours before use.
When ready to heat and reduce if necessary, the liquid should be syrupy.
A creation of chef Hubert
