Duck Foie Gras in Classic Apicius Style in Sweet-and Sour Sauce with Black Radish Confit
At Apicius, chef Vigato spoons a sweet-and-sour flavored brunoise of vegetables over seared foie gras.
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Ingredients
- 1 small carrot, peeled, trimmed, and finely diced
- 1 small zucchini, finely diced
- 1⁄2 small celery root, trimmed, peeled, and finely diced
- 2 Tbsp. white wine vinegar
- 1 cup granulated sugar
- 1 Tbsp. white peppercorns, crushed
- 3 1⁄2 Tbsp. aged sherry vinegar
- 3 1⁄2 Tbsp. red wine vinegar
- 2 Tbsp. butter
- 5 Tbsp. confectioners' sugar
- Juice of 1 lemon
- 2 small black radishes, very thinly sliced
- 4 (1"-thick) slices raw duck foie gras
- Salt
- freshly ground black pepper
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