Foie Gras with carpaccio of Victoria pineapple and Pitaya dragon fruit
- 150 g whole duck Foie Gras (mi-cuit)
- 1 Victoria pineapple (Reunion Island)
- 1 pitaya (dragon fruit)
- 12 physalis
- Fleur de sel salt
- Green peppercorns
Peel the pineapple and cut into thin, round slices.
Wash the pitaya and slice into thin rounds.
Cut each physalis into quarters, crush the green peppercorns.
Take the Foie Gras out of the refrigerator 10 minutes before serving. Cut into slices.
On a serving plate, lay one slice of pineapple on top of one slice of pitaya. Add a slice of Foie Gras. Decorate the plate with the physalis pieces.
Season with fleur de sel salt and crushed green peppercorns.
Recipe from Maxime Lafranceschina – MOF Primeur 2015