- Serves: 4
- Preparation time (mn) : 30
- 320g of FEYEL block of Duck Foie Gras with 50% pieces,
- 100g raw beetroot,
- 20g redcurrant jelly,
- 1 tsp mulled wine spices (can be replaced by a pinch of cinnamon),
- 25cl Alsatian Pinot Noir,
- 1 tsp red wine vinegar,
- 2 tbsp oil,
- salt, pepper
Caramelise the redcurrant jelly in a saucepan, then incorporate the wine and spices. Allow the mixture to reduce to a syrupy consistency.
Peel and cut the raw beetroot in thin shreds.
Season lightly with the vinegar, oil, salt and pepper.
Presentation on the plate: form a small dome using the shreds of raw beetroot.
Serve with toasted country bread.
Prepare the Pinot Noir reduction the day before.