Foie gras poëlé au grué, suc de canard au chocolat amer

Antonio El Khoury

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Foie gras poele au grue, sucs de canard au chocolat amer
Print Recipe
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
Servings
4 people
Foie gras poele au grue, sucs de canard au chocolat amer
Print Recipe
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
Servings
4 people
Ingredients
Sauce
Garnish
Servings: people
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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