Obtain a poached duck foie gras.


1 lobe of duck foie gras
1 l of Pineau des Charentes vieux rouge
40 g of cinnamon caster sugar, nutmeg, 4 spices, salt and pepper
2 pink grapefruit
50 g of sugar
1 combava


  • Boil the Pineau des Charentes with the spices and sugar and pour the boiling mixture onto the foie gras; cover and leave to cook away from the heat.
  • Once cool, store in a cool place.
  • Blanch the grapefruit, cut into quarters, five times in cold water then add the sugar and the grated combava, a glass of water and leave for 40 minutes; mix and strain.
  • Slice the foie gras and serve with a spoonful of grapefruit confit.

Ludovic MERLE – Restaurant du Château – JARNAC (16)

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