Rougie foie gras slices pan-fry, chard with parmesan, green asparagus and chicken juice acid

Rougie Foie Gras

Rougie Foie Gras

Standard Supplier 11th July 2012

Rougie foie gras slices pan-fry, chard with parmesan, green asparagus and chicken juice acid

From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Rougie foie gras slices pan-fry, chard with parmesan, green asparagus and chicken juice acid recipe a try? Serves 4


  • 40-60g frozen Rougie 4pc Foie gras
  • 400g green Swiss chard (blette)
  • 400g Spinach
  • 1 pc Courgette
  • 100g Parmesan
  • 4 pc green asparagus
  • 50 dl Demi-glace Chicken
  • 1 pc Lime
  • 8 pc Onions
  • 50g Salad of herbs (chervil, cibouette, parsley …)


First clean the spinach, chard white peel and wash the green chard. Peel the squash, separating the green and white. Cut into strips of length and width equal.Blanch the onions and « ice white » Peel and blanch green asparagus, trim the tips and tails into small dice. Cut the white diced chard and blanch. Blanch the zucchini strips. Mount the grid by superimposing a green and white stripes. Book in the freezer to be able to carve more easily. Reduce slightly the demi-glace chicken and season with salt, pepper and lemon juice. Wilt green chard with a little butter and a clove of garlic. Mix the white Swiss chard with a little demi-glace and chicken parmesan. Set up the vegetables with white chard, pass a salamander to brown.
At the same time, cook the slices of foie gras:the frozen fry over high heat directly to obtain the desired color, then thaw and put in the oven at 140 degrees for 4 minutes. Finally, a flash the salamander. Heat asparagus in a butter. Season the herb salad. Make the plate and coat the chard gratin of zucchini grid previously salt and pepper. Finish with the sauce.

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