Family Best Time >> Food

Pan-fried duck foie gras with rhubarb compote and citrus fruits


Ingredients:4 people
  • raw duck foie gras
    480 g
  • fresh rhubarb
    300 g
  • sugar
    45g
  • orange
    1/2
  • lemon
    1/2
  • raspberry vinegar
    2 tablespoons
  • duck juice (or meat juice)
    15 cl
  • diced tomatoes
    2 tablespoons
  • chervil
  • butter
  • salt, ground pepper


Preparation:
  • Preparation time:25 minutes
  • Cooking time:10 minutes


Difficulty:[usr 2]

Cut the foie gras into slices 1 cm thick, season with salt and pepper and keep cold.
Peel the rhubarb, cut into sticks and cook in butter in a sauté pan with 30 g of sugar and a glass of water,
set aside.
Squeeze the juice of 1 orange and half a lemon in a small sauté pan, reduce
over high heat with 15 g of sugar, add a dash of vinegar and the duck juice, season.
Cut the fruit zest into fine julienne strips, blanch and cook slowly, confit. Set aside.
Fry the foie escalopes in a non-stick pan, pat dry on paper towel.
Serve on warm plates with the rhubarb compote, candied juliennes,
diced tomatoes and sauce winnowed in butter off the heat
Cherfeuille.
Note:you can garnish with segments of fruit lifted raw.

A creation of chef Hubert