Duck Foie Gras with White Fruit and Eucalyptus

Thursday 30 March 2006

Koldo RODERO’s Recipe

Difficulty	:	Easy
Quantity	:	4

Ingredients

• 300g raw duck Foie Gras
• 4 lychees,
• 4 peeled green grapes,
• 4 melon balls,
• 1 Granny Smith apple,
• shredded and candied
• 5 Granny Smith apples,
• 1 liter water,
• Juice of 1 lemon,
• 5g fresh eucalyptus leaves,
• 100cl muscat.

Preparation

1. Foie Gras : Before serving, fry foie gras in sunflower oil at 180°C until golden. The oil should cover half the liver. Bake at 130°C until center reaches 50°C.
   
   
2. White fruit : Confit everything in a syrup of 30% sugar.
   
   
3. Eucalyptus sauce : Wash and core apples. Cook the apples, muscat, water and lemon juice over low heat. Add eucalyptus leaves, remove from heat, and infuse until cooled. Strain through
   
   
4. a cheesecloth and put aside.
   
   

Advise

To serve :
Place drained fruit in center of plate. Place the seasoned prepared foie gras on top of the fruit. Finish with 4 tablespoons of eucalyptus sauce around the arrangement.

RELATED PRODUCT(S)
Lobe of Raw Duck Foie Gras

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Rodero Koldo

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