Cru-chaud duck foie gras with balsamic caramel, baby sprouts, Guérande salt and 5 peppers
Caramel:
Make a brown caramel, cool in vinegar then add the
raspberry syrup and meat juice, cook for 2 to 3 minutes, mix, filter,
Cut slices of raw foie gras of 30 g (8), fry in a non-stick pan for 2 minutes on each side, pat dry on absorbent paper, keep warm.
Cut thin slices of raw foie gras 20 g (8).
Lay out two slices of hot foie gras, a pinch of lentil (or alfalfa) sprouts.
Arrange the slices of raw foie gras around it,
Squirt some caramel, add a little Guérande salt and a few turns of the
five-pepper pepper mill.
Serve with lightly garlicky and tomato toast.
Decorate with a bay leaf.
A creation of Chef Hubert
