Portion: 6, preparation: 10′, cooking time: 20′
6 slices raw duck foie gras (about 50 g each)
750g fresh letchis
1 tablespoon cold geranium rosat syrup
1 teaspoon ginger cold syrup
6 tst vinegar
Pepper and salt
Decorate and pit the letchis.
Pour the cold geranium rosat and ginger syrups into a hot frying pan. Then add the letchis and cook until you have a fairly dark chutney. Then deglaze the letchis with the white vinegar.
In a very hot frying pan, put the foie gras before floured and leave them for 1 minute, then turn them over for 1 minute, turn off the heat, season and set aside.
Sauté letchis for 2 min in cooking grease
Serve foie gras with letchis.
It is possible to replace the cold geranium rosat syrup with the pink berry cold syrup.