Duck Foie Gras with Granny-Smith, White Asparagus & Pine Aromas - Our recipe with photos - Meilleur
A delicious recipe inspired by molecular cuisine that will impress your guests! Follow Cédric Béchade's illustrated, step-by-step instructions.
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.meilleurduchef.com.
Ingredients
- 1 duck foie gras
- Salted popcorn
- 50cl water
- 50g salt
- 1 sprig of thyme
- 1 garlic clove, peeled
- 40 white asparagus
- 25cl milk
- 25cl whipping cream
- 1 garlic clove
- Agar-agar
- 10cl olive oil
- Salt
- 6 Granny-Smith apples
- 1 lime
- 6 black peppercorns
- 0.6g xanthan gum
- 5cl Sherry balsamic vinegar
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