Name: Cool Duck Foie Gras with Plums and Plum Coulis
Cuisine: American
Ingredients: to taste Coarse red sea salt or other sea salt; 3 slices Thinly sliced ripe plums; 2 oz (60 g) Cold Poached Duck Foie Gras; 1 fl oz (30 mL) Red Plum Coulis, in squeeze bottle; 1 oz/30 g (5–6 pieces) Freshly Toasted Baguette Croûtons

Wearing food-service gloves, cut a 2-oz (60-g) slice of foie gras and place it slightly left of center on a cool 10-in. (25-cm) plate. Immediately return the rest of the foie gras to the refrigerator.

Squeeze an arc of plum coulis on the plate to the right of the foie gras.

Arrange the

Cool Duck Foie Gras with Plums and Plum Coulis

Ingredients

Components

Method

Procedure

Plating

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