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JEAN ROC

La Casserole — France

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Homemade Duck Foie Gras, Lychee, Rose

Homemade Duck Foie Gras, Lychee, Rose

  • STARTER
    10 PERS
  • timing
    30 MIN
  • preparation time
    15 MIN
  • Cooking time
    15 MIN

INGREDIENTS

FOIE GRAS
500g raw foie gras
5g salt
2g foie gras spices
3g ground black pepper
1 tbsp cognac
1 tbsp port wine
Cooking equipment: Mason jars


LYCHEE & ROSE
200g lychee
6 dried rose petals
2g pink peppercorn
8 sheets gelatine
25cl lychee juice
Salt
Pepper

RECIPE DEVELOPMENT

1. FOIE GRAS
Devein the foie gras. Season with salt and pepper. Sterilise jar seals. Cook for 15 mins from boiling.


2. JELLIED LYCHEE WATER
Centrifuge the lychees and infuse the juice with a few dried rose petals. Add 8 gelatine leaves per litre. Pour finely into a tray, keeping some of the infusion for the spheres. Set aside in a cool place.


3. LYCHEE SPHERE
Crush the lychees and stew lightly in a saucepan with the crushed pink peppercorns. Fill a spherical mould with this preparation and a little jellied water. Set aside in a cool place.


FINISHING & SERVING INSTRUCTIONS
On a chilled plate, place the foie gras with jellied water on top. Place the sphere next to it and scatter fresh rose petals, pink peppercorns and a sprinkling of fleur de sel.

Krug Grande Cuvée
171ème Édition

Cuisiner des fleurs, et plus particulièrement les roses, est dans mon ADN.

Jean Roc

La Casserole

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C’est le bouquet ! En 2024, La Maison Krug célèbre l’élégance délicate, la diversité exquise et le potentiel inégalé des fleurs comestibles.

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Krug Grande Cuvée
Krug Grande Cuvée
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