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Executive Chef Pascal Bernou
France
Maison Rougié
Pan-seared foie gras escalope, beetroot and purple carrot
Combine the delicacy of a pan-seared foie gras escalope with the sweetness of beetroot and the intensity of purple carrot. A syrupy sauce made from orange juice and duck enhances the entire dish, while a touch of freshness in julienne adds contrast. A refined plate, playing on textures and colors, perfect for surprising your guests. It's up to you to create the perfect pairing!
4 pers.
45 min
Ingredients
- Beetroot 400g
- Chioggia beetroot 1 piece
- Purple carrot 2 pieces
- Honey 100g
- Orange 4 pieces
- Butter 150g
- Duck juice 2 dl
- Mustard leaf QS
4 pers.
45 min
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Preparation
1
Cook the beetroot: Wrap a beetroot in aluminum foil with a knob of butter, then bake at 180°C for 45 minutes until it is tender.
2
Prepare the carrots: Simmer the purple carrots in butter until tender, then cut them in half.
3
Make the sauce: Reduce orange juice with honey until syrupy, then add the duck juice. Continue reducing and finish the sauce with butter to achieve smoothness.
4
Sauté the escalopes: Heat a pan over low heat and sauté the foie gras escalopes until they achieve a nice golden color on each side.
5
Plate the dish: Arrange the vegetables harmoniously, add a line of reduced juice, then complement with a few mustard leaves and a raw julienne of Chioggia beetroot for freshness and crunch.
Chef's Tip
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