Family Best Time >> Food

Hot raw duck foie gras


Ingredients:4 people
  • Raw duck foie gras
    400 g
  • Guérande salt
  • diced sugar
  • balsamic vinegar
  • meat jus (veal)
  • raspberry syrup
  • lentil shoots
  • laurel
  • 5 peppers


Preparation:
  • Preparation time:20 minutes
  • Cooking time:5 minutes


Cru-chaud duck foie gras with balsamic caramel, baby sprouts, Guérande salt and 5 peppers

Caramel:
Make a brown caramel, cool in vinegar then add the
raspberry syrup and meat juice, cook for 2 to 3 minutes, mix, filter,

Cut slices of raw foie gras of 30 g (8), fry in a non-stick pan for 2 minutes on each side, pat dry on absorbent paper, keep warm.

Cut thin slices of raw foie gras 20 g (8).

Lay out two slices of hot foie gras, a pinch of lentil (or alfalfa) sprouts.
Arrange the slices of raw foie gras around it,

Squirt some caramel, add a little Guérande salt and a few turns of the
five-pepper pepper mill.

Serve with lightly garlicky and tomato toast.

Decorate with a bay leaf.

A creation of Chef Hubert