1 day before cooking: De-Frost Foie gras 1 day prior to cooking.
1 hour before cooking: Remove Foie gras from the fridge and place in a milk/water mixture.
Mix salt, peper & spices.
Separate both foie gras parts into 2.
Season it and add the white port and let it marinate fro 1 hour.
Pre-heat your oven to 160°C (th. 5/6).
Tightly pack the foie gras into the terrine, than cook in the for 15 to 20 minutes at 160 °C.
Take it out of the oven and let it rest/cool down.
Remove the fat, filter it and let it set
Smoothen the foie gras then poor filtered fat on top.
Let the foie gras sit in the fridge for 12 hours.
CHOCOLATE SHEETSMelt chocolate in a bain-marie
Cut your Foie gras in a rectangular shape 1 x 4 cm
Cut your Chocolate sheets in the same shape.
Place the chocolate sheet on top of the foie gras.
Place 2 slices of foie gras per plate.
Chef's tip will be delivered to you with your order.
Duck confit is a Southwestern speciality that can be enjoyed all year round thanks to homemade preserves. It is an easy to cook recipe which required very few ingredients.
A recipe inspired from Alain Ducasse recipes
While scallops have always a go to dish at a restaurant they are a fantastic and very nutritious.
Scallops are actually one of the easiest (and quickest) meals to whip up.
While they are excellent pan fried with a Beurre Noisette, a dash of Lemon can make them exquisite. Just remember – you’ll want to have a side dish ready to go since these scallops will be ready in just 10 minutes from start to finish!