Foie gras poëlé au grué, suc de canard au chocolat amer
Indulge in Foie Gras poêlé with Cocoa Duck Sauce at La Ferme St Jacques. Savor Chef Jerome's exquisite creation from the Beirut cooking festival. French main dish, finely crafted.
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Cooking tools:
- Skillet
- Saucepan
- Stockpot
- Chef's knife
- Cutting board
- Whisk
- Stove
Ingredients
- 200 g Duck liver (La Ferme St Jacques)
- Flour 30 g
- 10 g Grue Cacao
- 5 g Salt
- 10 g White pepper
- 200 g Duck bones
- 100 g Carrots
- 100 g onions
- 1 pc French thyme
- 50 g Chocolat amer (70%)
- 200 g Celeri Bowl
- 1/2 l Milk
- 125 g Butter
- 25 g Grue de cacao
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