- 480 g raw duck foie gras
- 300 g fresh rhubarb
- 45 g sugar
- 1/2 orange
- 1/2 lemon
- 2 tablespoons raspberry vinegar
- 15 cl duck juice (or meat juice)
- 2 tablespoons diced tomatoes
- Chervil
- Butter
- Salt, ground pepper
- Prep time: 25 minutes
- Cook time: 10 minutes
Difficulty: Intermediate
- Slice the foie gras into 1 cm thick pieces, season with salt and pepper, and chill until ready to cook.
- Peel the rhubarb and cut into sticks. Sauté in butter with 30 g sugar and a glass of water in a pan; set aside to cool.
- Juice 1/2 orange and 1/2 lemon in a small sauté pan. Reduce over high heat with 15 g sugar, then add raspberry vinegar and duck juice. Season to taste.
- Finely julienne the citrus zests, blanch, and confit slowly. Set aside.
- Pan-fry the foie gras slices in a non-stick pan until golden. Drain on paper towels.
- Plate warmly with rhubarb compote, candied zests, diced tomatoes, and sauce finished with butter and chervil off the heat.
Note: Garnish with fresh fruit segments for extra flair.
A signature creation by Chef Hubert, master of French cuisine.
