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Executive Chef Pascal Bernou
France
Maison Rougié
Pan-seared foie gras escalope, summer vegetable stew
Offer your clients a harmony of flavors with this pan-seared foie gras escalope, accompanied by tender vegetables and a rich, fragrant tomato sauce. A refined and tasty dish to discover.
4 pers.
40 min
Ingredients
- Leek 1 piece
- Zucchini 1 piece
- Carrots 2 pieces
- Butter 100g
- Tomatoes 2 pieces
- Garlic 1 clove
- Duck juice 1dl
4 pers.
40 min
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Preparation
1
Prepare the vegetables: Cook the vegetables separately in boiling salted water. Cut them to your liking and sauté them in butter.
2
Prepare the tomato compote: Crush the tomatoes and cook them with the crushed garlic. Then reduce to a fine purée.
3
Prepare the sauce: Reduce the duck juice and add the tomato purée to obtain a flavorful sauce.
4
Pan-fry the cutlet: Gently pan-fry the foie gras cutlets, browning them well on both sides.
5
Plate the dish: Arrange the vegetables on the plate, add the pan-fried foie gras cutlet, and top with the reduced tomato sauce.
Chef's Tip
For an even more flavorful stew, prepare the vegetables in advance and let them marinate for a few hours in a bit of clarified butter and fresh herbs.
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