Difficulty:[usr 2]
Cut the foie gras into slices 1 cm thick, season with salt and pepper and keep cold.
Peel the rhubarb, cut into sticks and cook in butter in a sauté pan with 30 g of sugar and a glass of water,
set aside.
Squeeze the juice of 1 orange and half a lemon in a small sauté pan, reduce
over high heat with 15 g of sugar, add a dash of vinegar and the duck juice, season.
Cut the fruit zest into fine julienne strips, blanch and cook slowly, confit. Set aside.
Fry the foie escalopes in a non-stick pan, pat dry on paper towel.
Serve on warm plates with the rhubarb compote, candied juliennes,
diced tomatoes and sauce winnowed in butter off the heat
Cherfeuille.
Note:you can garnish with segments of fruit lifted raw.
A creation of chef Hubert
