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Executive Chef Pascal Bernou
France
Maison Rougié
Pan-seared foie gras escalope, reduced duck jus, and spring vegetables
Enhance the foie gras slice with a mastered cooking, an intense duck jus, and the freshness of spring vegetables. This recipe combines technical skill and refinement to offer a gastronomic experience where each flavor finds its place. Meticulous plating, contrasting textures, and perfect balance: it's your turn to play!
4 pers.
20 min
Ingredients
- Foie gras escalopes 4 units
- Asparagus 100g
- Passion fruit 1 piece
- Pickled onions 50g
- Pink radishes 50g
4 pers.
20 min
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Preparation
1
Prepare the pickles: Bring to a boil a mixture composed of one part sugar, two parts white vinegar, and three parts water. Pour this boiling liquid over the thinly sliced onions and pink radishes. Let marinate.
2
Make the seasoning sauce: In a bowl, mix salt, pepper, one part olive oil, one part lemon juice, and the juice of a passion fruit. Set aside.
3
Pan-fry the escalopes: Place the still-frozen foie gras escalopes in a cold pan, then cook them over medium heat until you achieve a beautiful golden coloration on each side.
4
Plating the dish: Arrange the pickles and spring vegetables harmoniously, add the foie gras escalopes and drizzle with a line of reduced duck juice.
5
Chef's Tip
You also have the option to cook your escalope after defrosting it; in this case, increase the heat intensity for rapid searing.
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