006 - Foie Gras Poêlé aux Pommes du Limousin (March 2010)

 

Sautéed Duck Liver slices with « Limousin » apples

                                                 
Recipe for 4 persons : 4 slices duck liver – 1 nice Apple du Limousin – Salt, pepper, calvados
  • A few hours earlier, put the slices of foie gras to marinate in a mixture of salt / pepper / calvados.
  • Just before serving, fry the slices 1 minute on each side, set aside.
  • Pour the apple, cut into very fine slices in the same fat of the liver.
  • Flambé with some Calvados
  • Put the slices of foie gras back, add some “crème fraîche”.
  • Prepare, serve.
My advice : serve with a well chilled glas of “Vin de Feste”…

 

  • Français
  • Nederlands