Duck Foie Gras with White Fruit and Eucalyptus

Koldo RODERO’s Recipe
   
   
   
Difficulty: Easy
Quantity: 4

Ingredients
 
  • 300 g / 10,5oz Palmex duck Foie Gras
  • 4 lychees,
  • 4 peeled green grapes,
  • 4 melon balls,
  • 1 Granny Smith apple, shredded and candied
  • 5 Granny Smith apples,
  • 1 litre / 4 cups of water,
  • Juice of 1 lemon,
  • 5 g / 0,2oz fresh eucalyptus leaves,
  • 100 cl / 4 cups of muscat.
   
Preparation
 
  • Foie Gras : Before serving, fry foie gras in sunflower oil at 180°C / 350°F until golden. The oil should cover half the liver. Bake at 130°C / 260°F until center reaches 50°C / 120°F.

  • White fruit : Confit everything in a syrup of 30% sugar.

  • Eucalyptus sauce : Wash and core apples. Cook the apples, muscat, water and lemon juice over low heat. Add eucalyptus leaves, remove from heat, and infuse until cooled.

  • Strain through a cheesecloth and put aside.
   
Advise
  Place drained fruit in center of plate. Place the seasoned prepared foie gras on top of the fruit. Finish with 4 tablespoons of eucalyptus sauce around the arrangement.