Philippe Jourdin's Fried Duck Foie Gras Escalopes (from the Landes region), preserved white onion with orange peel, caramelised red onion steak in balsamic vinegar and crisp cébettes

For 6 persons

Preserved white onion:

0.5 kg white onion

3 cl olive oil

10 gm semolina sugar

1 tablespoon wine vinegar

salt and pepper to taste

Peel then chop onions finely, acquire from it 400gms.

Take the zest of half an orange and shred thinly, then cook zest in a boiling water until they turn white, chill and put aside.

Put the olive oil in a casserole, when it is hot, add onions, as well as sugar and let it turn to light brown. Season and reduce the heat. Add orange zests and deglaze with wine vinegar. The onions should be tender. Keep it hot.

Red onion steak:

1 red onion

10 pieces of "cébettes" (vegetable similar to leek)

3 cl olive oil

7 cl balsamic vinegar

Peel, wash and slice the onion into 4 slices of 0.5cm thick. Heat the oil in a pan and fry the onion "steak" on low heat, flip until each side is browned. Drain and deglaze the pan with balsamic vinegar until the onion is coated. Keep it hot.

The "Cébettes"

Peel and wash the "cébettes". Slice some into fine strips and put in a bowl with iced water. Boil the rest of the whole cébettes in salt water until they turn white and chill in iced water. Drain and keep aside both preparations.

The Foie Gras

Fry the foie gras escalopes in hot pan, turn, add the white "cébettes", cook 2-3 minutes and take them out from the pan. Skim the pan and deglaze with balsamic vinegar, reduce heat and cover with the foie gras escalopes.

Put all on a plate harmoniously.