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Foie Gras with Lautrec Pink Garlic Petals Recipe
Foie Gras with Lautrec Pink Garlic Petals
Thierry Bardou, Auberge le Garde Pile, Lautrec, France
Flavors of Tarn
Total time: 15 to 30 minutes

Preparation time: 10 minutes
Cooking time: 10 minutes

Difficulty: Easy
For 4 servings

- 16 cloves of peeled Lautrec pink garlic
- 4 nice slices of fresh duck foie gras
- 2 Tbsp. flour
- 1 Tbsp. balsamic vinegar
- salt and pepper
- 1 Tbsp. olive oil
  1. Thinly slice the pink garlic and cook the "petals" in oil in a skillet until very soft. They should be lightly golden but not dark, otherwise the flavor will be bitter and unpleasant.
  2. Place the flour in a flat plate and dip the foie gras slices in the flour so that they are thinly coated on all surfaces.
  3. Heat a clean skillet and cook the foie gras slices for 2 minutes on each side.
  4. At the end of the cooking time, deglaze the pan with the vinegar.
  5. Place the foie gras on 4 plates and arrange the pink garlic petals on top like fish scales; garnish and serve hot.

A sweet white Gaillac

More recipe ideas

The Syndicat de Défense du Label Ail Rose de Lautrec has published, in the 40 years since Lautrec pink garlic has enjoyed a protected designation of origin, a booklet of 40 recipes, developed by chefs of the Midi-Pyrénées region who belong to a voluntary association known as the "Cuisineries Gourmandes," responsible for supplying the products that go into their dishes.

Photo Jean-Jacques Ader

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