Smoked salmon, Pan-fried Duck Liver, Beetroot compote

Again a super recipe for you to do and very easy.

I tried something similar during my last vacation in France and I wanted to share it with you, also I just make sure that is fully Primed for your healthy 2015 🙂 .

You can easily find all ingredients here around.  It is a beautiful dish that can be served for appetizer and you can serve a nice bowl of assorted green salad on the side.

This beautiful dish is available under Primed dishes at Brasserie CiÇou.

Ingredients:

45 grams Smoked Salmon
30 grams Foie Gras
50 grams Beetroot
3 ml Olive oil
1 gram Micro Arugula
1 gram Iodized Salt
.5 gram Pepper

Procedures:

To make beetroot compote:

Steam beetroot until its fork tender. Then process it in a blender. In a sauce pan, heat the beetroot compote and season it with salt and pepper.

Dr. Terry Wahls2

To Cook the Duck Liver:

Season the Duck Liver with salt and pepper. In a hot pan sear the Duck liver on both sides until golden brown.

Menu1

Preheat oven to 190 Celsius (370 Fahrenheit). Place Duck liver on a tray and put inside the oven until tender and warm inside.

Menu1a

To assemble:

Drizzle olive oil then season it with salt and pepper. Arrange slices of smoked salmon on top of the olive oil then season again with salt and pepper. Put sliced duck liver on top of the carpaccio. Using a squeeze bottle, make dots of beetroot compote onto the smoked salmon. Put micro arugula for garnish.

Menu 1b

Ready to serve.

Menu 1d

Bon Appétit !

To try this great dish at Brasserie CiÇou Phone +63.2.661-9200 / +63.917.885-8841 or Email cicou@restaurantcicou.com

Address is 57 Annapolis Street, Greenhills, San Juan, Philippines

Description:

Originally from Paris and after more than 15 years in Manila, Chef Cyrille opens his own restaurant, Brasserie CiÇou in Greenhills, where you will be transported to France.

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