Foie gras and fig granita
Savoury recipe
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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
Frozen fruit purées
