Difficulty: 3/5
As a seasoned chef with years perfecting French classics, here's my trusted method for this elegant dish:
Cook the duck supremes skin-side down to rosy perfection, then slice into cutlets (1 fillet serves 2, depending on size).
In a small sauté pan, reduce the red wine vinegar and raspberry cream until nearly dry. Add duck stock and reduce by three-quarters. Set aside.
In a non-stick skillet, sear the seasoned foie gras escalopes on both sides until golden. Drain on paper towels.
Arrange on plates: fan out alternating duck cutlets and foie gras slices (3 duck, 2 foie gras per plate).
Finish the sauce by whisking in cold butter off heat, season with salt and pepper.
Top with 5 overlapping slices of spiced red beets per plate, glaze lightly with reduced jus. Spoon raspberry sauce over the meats, garnish with chervil leaves, and finish with a grind of 5 turns from the pepper mill.
Serve with tagliatelle or fresh noodles.
Spiced Red Beets:
Slice beets 4mm thick (3 per person). Caramelize honey, deglaze with red wine, add herbs, fruit juices, ginger, cinnamon, cardamom. Reduce by half, strain, and marinate beets for 24 hours. Before serving, heat and reduce to syrupy consistency.
A creation of Chef Hubert
