Duck breast stuffed with foie gras

Taste & Flavors - - WINTER - By Chef Rabih Fouany Phoeni­cia Ho­tel Beirut

Chef Rabih Fouany


200 g duck breast

100 g foie gras (raw)

100 g truf­fle foie gras ter­rine

160 g baby pota­toes, peeled and blanched 160 g baby beets, boiled and peeled

160 g car­rots, peeled and blanched

40 ml rasp­berry vine­gar

1 vanilla bean

160 ml chicken stock

20 g orange zest

200 ml herb oil

140 g wa­ter

60 g oil

20 g flour


Re­move the duck breast from the re­frig­er­a­tor and dry it with pa­per tow­els. Trim the duck of ex­cess fat. Wipe the flesh dry and score the skin in a cross­hatch pat­tern with­out pierc­ing the flesh.


Make a hole with your knife in the cen­ter of the duck across all the meat, then cut the foie gras into ba­ton shapes and stuff the duck. Close, cover with plas­tic wrap and put in the fridge for 20 min­utes.


Place a large non­stick skil­let over a medium-high heat. Add the duck breast, flesh side down and sear well for about 2 min­utes. Turn the duck over and sea­son with salt and pep­per. Re­duce the heat to medium-low and slowly cook the duck breast, fat side down and with­out turn­ing for 10 min­utes. Set aside.


Us­ing a roast­ing pan over a medium heat, put a few drops of olive oil and add the boiled veg­eta­bles. Roast well on both sides for a few min­utes.


De­grease with rasp­berry vine­gar, vanilla beans and chicken stock. Keep sim­mer­ing for 10 min­utes. Check the sea­son­ing and fin­ish with orange zest. Spread the herb oil on the plate, cut the duck breast, truf­fle foie gras and place on a plate. Then gar­nish with veg­eta­bles and top with the crispy tu­ile.

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