Foie gras de canard poêlé, carottes glacées, céleri-rave fumé, jus de porc réduit au vin de noix
€40
Peron Restaurant · Marseille
Nutrition
≈ 500 kcalper portion of about 250 g
- Protein16%
- Fat75%
- Carbohydrates9%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
Pan-fried duck liver served with glazed vegetables and a rich reduction made from pork stock and walnut wine.
- Cuisine
- French
Typical ingredients
- duck foie gras
- carrots
- celeriac
- pork jus
- walnut wine
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
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