Recipe ideas
Mi-cuit foie gras salad with Guinettes®
ingredients (serves 4 )
- 1 mi-cuit duck foie gras weighing 300 g
- 600 g of lamb’s lettuce
- 12 cl of Guinettes®
- 5 cl of balsamic vinegar
- 10 cl of olive oil
- 4 tomatoes
- freshly-ground salt and pepper
Recipe steps
Preparation (10 minutes)
Sort, wash and drain the lamb’s lettuce.
Peel the tomatoes, make 4 roses with the skin, then dice the flesh.
Dice or half slice the mi-cuit foie gras.
Vinaigrette :
Heat the Guinette® cherries with their juice, strain them and keep warm.
Reduce the juice to half with balsamic vinegar then, off the heat, add the olive oil. Season.
Presentation :
Place the lamb’s lettuce in the middle of the plate. Add the diced or half-sliced foie gras, the tomatoes and the Guinette® cherries, then drizzle with tepid vinaigrette.