This recipe was done by Chef Jerôme Anfray, Executive Chef of O Monot, in the 5th edition of Beirut cooking festival. Chef Jerome had used the foie gras of La Ferme St Jacques, to create a Stunning fine dining dish.
| Servings |
| 4 people |
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This recipe was done by Chef Jerôme Anfray, Executive Chef of O Monot, in the 5th edition of Beirut cooking festival. Chef Jerome had used the foie gras of La Ferme St Jacques, to create a Stunning fine dining dish.
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Ingredients
- 200 g Duck liver La Ferme St Jacques
- Flour 30 g
- 10 g Grue Cacao
- 5 g Salt
- 10 g White pepper
Sauce
- 200 g Duck bones
- 100 g Carrots
- 100 g onions
- 1 pc French thyme
- 50 g Chocolat amer 70%
Garnish
- 200 g Celeri Bowl
- 0.5 l Milk
- 125 g Butter
- 25 g Grue de cacao
Servings: people
Instructions
- Slice the duck liver. Mix the flour with the grué of cocoa. Salt and pepper on the duck liver and put in the flour mixture.
- For the sauce, break the bones. In a pan, put bones and give coloration. Add carrots, onion and thym. Add flour and water and chicken stock. Cook for 2 hours. After cooking, make a reduction.
- For the garnish, cook the celery with milk. After cooking take out the milk and mix with the butter to make mashed celery and add the grue.
- To finalize, cook the duck liver in a pan. Make a reduction with the duck juice and add the chocolate to make a liaison.
Recipe Notes
Recipe by: Chef Jerôme Anfray
