A Recipe by Jacques Decoret
Enjoy a little mid-week fix, with Grand Chef Relais & Châteaux, Jacques Decoret's recipe for duck foie gras...
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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.four-magazine.com.
Ingredients
- 6 thick slices of duck foie gras (50g)
- 80g sauerkraut jus
- 12 pak choi leaves
- 250g red cabbage
- 50g red vinegar
- 1dl duck jus
- Juniper
- 3 slices of smoked bacon
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