Foie gras and fig granitaSavoury recipe
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 ...
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.
- 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
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