Foie gras and fig granita

Savoury recipe
Florent Gérardin

Florent Gérardin

Chef
He started his career in La Rochelle (France) in one of the regional gastronomic references, the Restaurant of Richard & Christopher COUTANCEAU (two Michelin stars since 1986). He also worked for ...
  1. Ingredients

    • Frozen fruit purée 100% : Fig - 1000 g
    • foie gras - 2
    • Rye bread - 2
    • Butter - 500 g
    • Natural yogurt - 200 g
    • Duck leg confit - 12
    • Yellow frisee lettuce - 3
    Grill the foie gras, let chill then mix with butter in a Pacojet.
    Cut bread into cubes and fry in brown butter.
    Decorate the bottom of a glass/cup with the warm, chopped up duck legs. Add the crispy bread then the foie gras butter.
    Finish off by adding the fig granite and frisee lettuce.

    In this step

    PuréeSurgelée_Figue-RVB-150dpi-697x697
    Frozen fruit purées

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