bloc-de-foie-gras-de-canard-salade-de-betterave-crue-et-reduction-de-pinot-noir

Block of Duck Foie Gras, Raw beetroot salad and Pinot Noir reduction

Ingredients

  • 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

Directions

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.

Chef's Tips

Serve with toasted country bread.
Prepare the Pinot Noir reduction the day before.

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