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Executive Chef Pascal Bernou
France
Maison Rougié
Foie gras escalope, spring vegetables
Add a refined dish to your menu combining the richness of foie gras and the freshness of spring vegetables. A perfect recipe to showcase your culinary skills.
4 pers.
40 min
Ingredients
- Green asparagus 16 pieces
- Peas 300g
- Mint QS
- Duck juice 2dl
- Soy sauce 1dl
- Crushed black pepper QS
- Butter 100g
4 pers.
40 min
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Preparation
1
Prepare the spring vegetables: Cook the green asparagus and shelled peas in salted boiling water. Then refresh them in ice water.
2
Reduce the duck juice: Reduce the duck juice then add the soy sauce for a savory touch.
3
Cook the vegetables: Sauté the peas and asparagus in butter, then add the chopped mint.
4
Pan-fry the foie gras slices: Gently pan-fry the foie gras slices until they are well browned.
5
Arrange the plate: Harmoniously arrange the vegetables and foie gras slices on the plate.
6
Finalize the presentation: Sprinkle a few crushed peppercorns.
Chef's Tip
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