Duck liver, hibiscus, rhubarb, Jasmine Blossom

We are with Baptiste Heugens from restaurant Two6Two in Strassen, in the Grand Duchy of Luxembourg.


(For 4 persons)

  • 4 escalopes duck liver
  • 2 pieces of rhubarb
  • 16 small raspberries
  • 15 g of black garlic
  • 200 g blackberry puree
  • 1 dl apple juice
  • 50 g green pistachios
  • 1 cup of Jasmine Blossom
  • gel of black look
  • chervil

For the hibiscus syrup:

  • 20 g of dried hibiscus
  • 25 g of sugar
  • 2 dl water
  • 20 g raspberry puree


Peel the rhubarb and cut it into pieces of 10 cm long. Make a syrup with the different ingredients and let the rhubarb pieces preserve for 8 minutes. They should remain slightly crispy.

Boil the blackberry puree with the apple juice and black garlic, mix well and turn into sorbet ice cream. Roast the pistachios in the oven at 160°C for 4 minutes and crush them after cooling.

Bake the foie gras without fat and extend the cooking time in the oven at 200°C for 1 to 2 minutes. Dress the elements harmoniously on the plate and then add the foie gras and a quenelle of sorbet.

Garnish with Jasmine Blossom, chervil, raspberries and black garlic gel.



Route d'Arlon 262, Strassen
Tel. 00352 621 213 208

Recipe: Baptiste Heugens
Source: Culinary Saisonnier 95 - Winter 2019

Related recipes

Gastronomical masterpieces

Related products

Say yes to the cress