Pan-seared foie gras escalope, beetroot and purple carrot - Rougié
Combine the delicacy of a pan-seared foie gras escalope with the sweetness of beetroot and the intensity of purple carrot. A syrupy sauce made from orange juice and duck enhances the entire dish,...
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Ingredients
- Beetroot 400g
- Chioggia beetroot 1 piece
- Purple carrot 2 pieces
- Honey 100g
- Orange 4 pieces
- Butter 150g
- Duck juice 2 dl
- Mustard leaf QS
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