Légende Bordeaux Blanc
& Fondue of Foie Gras with Lemongrass
Creation of Marie-Caroline Malbec
Ingredients
• 2 chicken stock cubes to make 500 ml of stock
• 200 g of raw duck foie gras of French origin
• 3 lemongrass stalks
• fresh coriander
• freshly ground pepper, fine sea salt
• onion and red wine chutney
For 4 persons Preparation time: 20 min
Bring the stock to a gentle boil, add the lemongrass and coriander.
Cut the foie gras into 2 cm cubes and season with salt and pepper.
Serve the soup hot in shallow bowls and the cubes of foie gras on small spoons topped with the chutney.
You can eat the foie gras raw or with a little of the hot soup.
Serve with thin slices of toast.
Wine suggestion:
Légende Bordeaux Blanc
This wine has amazing balance and freshness. The lively attack, aromas of sweet lemon and fresh bergamot call for a simple, slightly acidic dish. The foie gras and lemongrass marry perfectly with this deliciously tangy wine.
