Cooking time: 25 mins
Ingrediens (for 2):
6 foie gras medallions
1 leek
40-50ml sherry or madeira
40 ml vegetable oil
50 g butter
Salt
Pepper
Sichuan and cayenne peppers
Wheat toasts
Foie gras for the French is just like caviar for Russians: a magical product that requires some mistreatment of wildlife in the making.
The docs or geese are force-fed to make their livers grow unreasonable large. So cirrhosis is not always bad ;-)
Cut the liver into medallions, fresh for 5-7 minutes, season with salt and pepper and fry fast on high heat with some oil.
Cut the leeks into something that resembles spaghetti. cook in a mix of oil and some butter until just tender. Season with salt.
Deglaze the pan with sherry and let it boil out. Liaison with cold butter cubes, season with cayenne.
Serve the liver with leeks and sauce. Side - toasts. Do not forget the wine: both red or white will work!
Bon appetit!
Негізгі бет Тәжірибелік нұсқаулар және стиль Delicate Duck Liver with Leeks and Toast | Foie Gras at Home | I LOVE FOOD
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