Recipes
For : 8
Preparation : 50
Cooking : 1h
Preparation : 50
Cooking : 1h
Ingredients
- 1 duck raw foie gras of 550g
- 20g of salt
- 2g od white peper
- 30g of alcohol (Port, Cognac,...)
Duck Foie Gras terrine
Preparation
1- Soak your duck liver in lightly salted water for several hours. Drain.
2- Cook escalopes 4 mn on each side in butter.
3- Pose them on the sandwich bread sections beforehand gilded.
4- Withdraw the fat of cooking to the 3/4.
5- Add the shallot and the grapes peeled.
6- Let cook them 2 mn then lay out them around escalopes.
7- Pour in the casserole Porto and bubble and let reduce half.
8- Withdraw fire and incorporate 75 G of butter.
9- Coat the escalopes with this sauce and serve hot.
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