Breaded duck Foie gras with fleur de pain d’épices,

Breaded duck Foie gras

with fleur de pain d’épices,

For  6 people:

  • 1 foie gras whole cooked
  • 12 turnip tops
  • 1 bag of fleur de pain d’épices
  • 3 tablespoon of orange tree honey
  • ¼ pint of bitter orange sauce
  • Salad leaves for decoration

Cook the turnips, whole in boiling salted water.

Cut the foie gras in few pieces

Roll on the edge in the Fleur de pain d’épices and set aside

Using a stencil, coat the bottom of the plates with orange honey.

Sprinkle Fleur de pain d’épices and return the plates to remove excess.

Lightly caramelize the rest of honey in a small pan and roll the pieces of turnips in it.



Photos Credits: Arnaud Dauphin