Pan-seared foie gras escalope, reduced duck jus, and spring vegetables - Rougié
Enhance the foie gras slice with a mastered cooking, an intense duck jus, and the freshness of spring vegetables. This recipe combines technical skill and refinement to offer a gastronomic experience...
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Ingredients
- Foie gras escalopes 4 units
- Asparagus 100g
- Passion fruit 1 piece
- Pickled onions 50g
- Pink radishes 50g
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