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Executive Chef Pascal Bernou
France
Maison Rougié
Roasted duck breast rossini, hot foie gras
Enhance your table with this Rossini duck breast recipe, a gustatory symphony where the softness of melting endives meets the nobility of seared foie gras, all adorned with fresh parsley and a reduced duck jus.
4 pers.
30 min
Ingredients
- Duck breast 2 pieces
- Foie gras escalope
- Duck juice 1DL
- Small onions 80g
- Endives 2 pieces
- Flat parsley 40g
- Black peppercorn mignonette
4 pers.
30 min
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Preparation
1
Prepare an endive fondue with butter and place the small onions.
2
Score the duck breasts and cook them in a pan for 5 minutes on each side, then set aside.
3
Sear the foie gras escalopes, set aside.
4
Chop the flat parsley and reduce the duck juice by one third. Slice each duck breast into 3 and arrange on the plate, with the endives and the foie gras escalope.
5
Sprinkle with flat parsley and black pepper.
Chef's Tip
Let the duck breast rest for as long as it was cooked.
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