Escalope of grilled foie gras, dried fruit crumble and carrot juice with Moroccan spice blend (Ras el Hanout)

Recipe created by Philippe Garret for Sarrade.
Difficulty :
Preparation :
30 min
Baking :
40 min
Type of recipe :
Main course

INGREDIENTS: serve 10
10 escalopes of frozen foie gras
Maldon salt
Crushed peppercorns

DRIED FRUIT CRUMBLE
80g flour
1 pinch of salt
20g sugar
30g ground almond
50g butter
1 teaspoon of five spices
50g pistachios
50g flaked almonds

 

INSTRUCTIONS:

Whisk together flour, salt, sugar and ground almond. Add the softened butter.

Sprinkle with 5 spices, rub it with your fingers and cook on the hob at 180°C for 10 mins

Once cooled, mix together with the dried fruits

CARROT JUICE WITH MOROCCAN SPICE BLEND (RAS EL HANOUT)
5 dl carrot juice (processed in a juice extractor)
5 dl duck juice
10g bergamot juice

1 tablespoon Moroccan spice blend (Ras El Hanout)
1 pinch of saffron pistils

INSTRUCTIONS:

Mix up the carrot and bergamot juice

Reduce down to a cream, then add the carrot-bergamot and the duck juice separately

Mix up the two juices

Add the spices, cook for 2 mins

Serve at room temperature

In the frying pan, grill and brown the foie gras escalopes for a few minutes on either side

Finish cooking in the oven at 180°C for 3 to 4 minutes

Drain on paper towels

Place on the plate and top with a few grains of Maldon salt and crushed peppercorns

Pour over a little of the duck-carrot reduction and dried fruit crumble

Serve immediately.

Find all of our foie gras recipes

Enjoy your meal