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Executive Chef Pascal Bernou
France
Maison Rougié
Duck foie gras ballotine with veins removed, pepper and black radishes
Discover the finesse of a duck foie gras ballotine with the veins removed, enhanced by pepper and black radishes. A symphony of flavors and textures for an unparalleled gastronomic pleasure.
10 pers.
90 min
Ingredients
- Veined plaque 2kg (500g)
- Balsamic vinegar 1DL
- Black radish 150g
- Spinach shoots 50g
10 pers.
90 min
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Preparation
1
Season the foie gras with salt and Espelette pepper and let it mature for at least 2 hours.
2
Shape a 500g roll and cook it at low temperature for 25 min at 70°. Cool immediately in iced water.
3
Slice the black radish into thin rounds and marinate with the spinach shoots.
4
After at least one night’s rest, cut the roll with a hot knife.
5
Decorate with the radish/spinach garnish and generously pepper with a quality pepper mix.
Chef's Tip
Don’t hesitate to pepper well, it will give your roll flavor.
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