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Executive Chef Pascal Bernou
France
Maison Rougié
Duck foie gras block with pieces, cooked and raw fig compote
Enhance foie gras with the elegant combination of cooked and raw figs. The sweetness of the compote contrasts with the freshness of the raw figs, offering a perfect balance on the palate. A refined recipe, ideal for a gourmet and sophisticated starter.
4 pers.
30 min
Ingredients
- Duck foie gras block 200G
- Figs 400G
- Red wine 2DL
- 4 spices QS
4 pers.
30 min
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Preparation
1
Prepare the fig compote: Cook the figs with spices and red wine until a soft and fragrant compote is obtained.
2
Prepare the fresh figs: Cut the fresh figs into quarters to bring a touch of freshness and texture.
3
Slice the foie gras: Using a lyre or a hot-bladed knife, cut a nice slice of foie gras and gently place it on the plate.
4
Plate the dish: Arrange the fig compote on the side, add a few pieces of fresh figs for contrast of flavors and textures.
5
Finalize the presentation: Add a twist of pepper from the mill to enhance the set and serve immediately.
Chef's Tip
Accompany with grilled country bread for a crispy texture and a nice balance of flavors.
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