[usr 3]
Mark the red onion jam
Prepare the balsamic vinaigrette
Cut the slices of country bread in half (8 slices) brown in the toaster
Cut the fresh duck foie gras into 8 fairly thick cutlets (2 cm)
Sear the slices of fresh duck foie gras in a very hot non-stick pan on each side for about 1 minute, do not blot and place directly on the slices of bread.
Give a few turns of the pepper mill and sprinkle with Guérande salt
Add the shallots and finely chopped sage to the vinaigrette. Surround with a cord around the röstis
Garnish with two dumplings of red onion jam
Garnish with a few sage leaves*.
Sage also known as "sacred herb"
A creation of Chef Hubert
Happy Holidays
