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Executive Chef Pascal Bernou
France
Maison Rougié
Raw duck foie gras pieces, mini bite-sized spoonfuls
Perfect for an aperitif or as canapés, these foie gras pieces, combined with savory compotes, will delight the most discerning palates. An elegant way to start an unforgettable meal.
4 pers.
25 min
Ingredients
- Mangoes 1 piece
- Leek 100g
- Potato
- Herbs for garnish
- Pink peppercorns
4 pers.
25 min
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Preparation
1
Prepare all your vegetable fondues, fruit compotes, and sautéed potatoes in advance.
2
Sear your foie gras pieces briskly without adding fat.
3
Set aside the pieces on a paper towel to remove excess fat.
4
Arrange your preparations in individual spoons.
5
Place a foie gras pieces on each spoon.
6
Season with fleur de sel and some crushed pink peppercorns to add a touch of freshness and flavor.
Chef's Tip
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