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Executive Chef Pascal Bernou
France
Maison Rougié
Poached foie gras escalope, duck broth with mushrooms
Discover a delicate recipe where the poached foie gras escalope, infused in a fragrant broth, perfectly complements seasonal vegetables. A refined dish that is both flavorful and light.
4 pers.
45 min
Ingredients
- Duck stock 3dl
- Paris mushrooms 100g
- Shiitakes 100g
- Shallots 50g
- Green peas 100g
- Chervil 30g
- Lemongrass 50g
4 pers.
45 min
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Preparation
1
Prepare the vegetables: Cut the vegetables into small pieces and cook them in the duck stock.
2
Infuse the lemongrass: Finely chop the lemongrass and infuse it in the hot stock.
3
Sear the escalopes: Lightly pan-fry the escalopes to color them, then set them aside.
4
Poach the escalopes: In the hot stock, immerse the colored escalopes and poach them for 10 minutes at 70°C.
5
Plate the dish: Arrange the vegetables in deep plates, then place the escalopes on top.
6
Pour the stock: Strain the duck stock and pour it over the vegetables and escalopes.
Chef's Tip
Prepare your stock the day before, it will be even more flavorful.
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