Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

RECIPE 29

PAN SEARED FOIE GRAS MEDALLION WITH FIG COMPOTE

2 Portions

Ingredients :

         

120 g 300 g

4 Slices of IQF Foie Gras Six black figs, quartered

1 Pc

One orange, zested and juiced

100 g

Sugar

1 g

Salt to taste Vanilla pod

1/2 Pc

3 g

Edible flowers as needed

200 ml 45 ml

Port wine

Brown veal stock

4 Pc

Baby leaf for decoration

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