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Executive Chef Pascal Bernou
France
Maison Rougié
Raw duck foie gras block deveined with two figs
Discover our raw duck foie gras block deveined, with its fig insert. A symphony of flavors, refined and unforgettable.
10 pers.
60 min
Ingredients
- Duck foie gras, raw, deveined hot 500g
- Fine salt 4g,
- White pepper 3g
- Armagnac 1dl
- Dried figs 200g
- Fresh figs 100g
- Mango 60g
10 pers.
60 min
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Preparation
1
Take 500 g of raw foie gras from the 4kg slab. Marinate the dried figs with Armagnac and season the raw foie gras with 4g of salt and 3g of white pepper.
2
Blend one fresh fig strongly with 1dl of water. Place the marinated dried figs in the middle of the foie gras ballotin.
3
Wrap the ballotin well in a double layer of cling film and cook at low temperature for 25 minutes at 70°C.
4
Once the time has elapsed, place in a bowl of ice water to stop the cooking.
5
Slice the ballotin with a hot knife or a wire.
6
Arrange on the plate with mango cubes and fresh fig quarters.
Chef's Tip
Serve with a good toasted country bread.
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