Pan-seared foie gras escalope, reduced duck jus and spring vegetables - Rougié
Discover this refined recipe for pan-seared foie gras escalope, enhanced by a reduced duck jus and accompanied by delicately marinated spring vegetables.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rougie.com.
Ingredients
- 4 Foie gras escalopes
- Asparagus 100g
- Passion fruit 1 piece
- Pickled onions 50g
- Pink radishes 50g
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