Escalope of goose foie gras from the South-West, tender pear with vanilla scents & duck jus. - Rougi
A true culinary journey, this recipe combines the richness of foie gras with the softness and delicacy of tender pear flavored with vanilla.
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Cooking tools:
- Blast chiller
- Instant-read thermometer
- Blender
- Fine-mesh sieve
- Cooling rack
- Saucepan
- Pot
- Skillet
- Paring knife
- Peeler
- Mixing bowl
- Ladle
- Stove
- Sauceboat
- Plate
Ingredients
- 4 slices of goose foie gras 60/80g
- 1 liter of goose fat
- Sweet soy sauce to taste
- 250 g caster sugar
- 1 liter still water
- 1 clove
- 1 g vanilla powder
- 4 large pears
- 2 lemons
- 500 g duck carcasses
- 1 liter chicken stock
- white onion
- 1 garlic clove
- 3 sprigs thyme
- 10 g whole peppercorns
- Olive oil
- Salt, freshly ground pepper
- 1 jasmine flower
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