Duck foie gras tossed on an imaginary choucroute, dressed with Al

Name: Duck foie gras tossed on an imaginary choucroute, dressed with Al
Ingredients: For the choucroute jelly sauerkraut juice (on sale in organic food shops) agar; For the Chinese cabbage ( pak-choi ) 10 medium-sized pak-choi leaves butter salt; For the red cabbage 250 g of red cabbage 50 g of red wine vinegar 80 g of water sauerkraut juice butter salt; For the smoked bacon fat salt 1 fine slice of handmade Alsatian smoked bacon fat; For the foie gras 10 duck foie gras scallops bacon fat salt and black pepper in mignonnette; For the juniper sauce duck juices juniper berries salt; For the garnish caraway seeds

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For the jelly Heat the sauerkraut juice to 60° C, add the agar and pour into moulds. 10 g of jelly are needed for each portion. Cut the pak-choi leaves in half lengthways, toss them in the butter...

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Ingredients

For the choucroute jelly sauerkraut juice (on sale in organic food shops) agar
For the Chinese cabbage ( pak-choi ) 10 medium-sized pak-choi leaves butter salt
For the red cabbage 250 g of red cabbage 50 g of red wine vinegar 80 g of water sauerkraut juice butter salt
For the smoked bacon fat salt 1 fine slice of handmade Alsatian smoked bacon fat
For the foie gras 10 duck foie gras scallops bacon fat salt and black pepper in mignonnette
For the juniper sauce duck juices juniper berries salt
For the garnish caraway seeds