Festive recipes : foie gras, smoked eel and cocoa nibs

Duck foie gras, Japanese-style smoked eel and cocoa nibs

Ingredients:

Serves 4

320 g whole duck foie gras (80 g per person)

200 g Japanese-style smoked eel, diced

15 g cocoa nibs

Method:

1. Cut neat 80 g slices of foie gras.
2. Remove the skin from the eel by sliding the knife blade underneath it, then, leaving no bones behind, cut the flesh into neat cubes, keeping the pink side visible.
3. Place the cocoa nibs in a mortar and crush them into a coarse powder with some larger pieces.
4. Place the slice of foie gras on one side of the plate and sprinkle the cocoa nibs sparingly over the top.
5. Carefully arrange the eel cubes on the foie gras.

Order your ingredients here. We deliver to your door!

Enjoy!

And don’t forget to share your finest creations with us #maisondehesa.