Do you have a question? Post it now! No Registration Necessary. Now with pictures!
January 18, 2010, 11:26 pm
rate this thread
This is my recipe for duck Foie Gras
10 slices (40/60g) of Rougi=E9 flash frozen duck foie gras
100g/3.5oz. Port wine
150g/5.25oz. balsamic vinegar
200g/7oz. veal stock
150g/5.25oz. onion confit
1 French baguette
Caramelize the honey, stir in balsamic vinegar, reduce. Add Port wine,
reduce. Add the veal stock, and reduce to obtain a syrupy sauce.
Season with salt and pepper and then sear or grill the seasoned and
thawed slices of foie gras. Keep warm on paper towels.
Brown slices of French bread in the same frying pan used to sear the
foie gras or on the grill. Put 15g of onion confit on each toast.
Place a slice of foie gras on each toast, set on a warm plate, and
baste with the sauce reduction. Serve immediately, alone, or with a
mixed green salad seasoned with balsamic vinegar.
Wonderful for anniversaries or dinner with longtime friends.
- » FAQ 8.6 How do I check whether input is ready on the keyboard?
- — Previous thread in » PERL Discussions