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.


Post comment

Your email address will not be published. Required fields are marked *

Go top