1 foie gras 6/700g 12 cl cognac or other strong alcohol 1 tbsp. spices with foie gras salt, pepper 1Sake the foie gras from the refrigerator, it must be cold. 2Select the 2 liver lobes and defrost it 3place it in a dish, spice and ...

Foie gras with tea towel

1 foie gras 6/700g

12 cl of cognac or other strong alcohol

1 tbsp. spices with foie gras



salt, pepper

1Remove the foie gras from the fridge, it must be cold.

2Select the 2 lobes of the liver and swab it

3 put it in a dish, spice it and salt it to taste.

4Add it alcohol and let it rest in the fridge for 48 hours.

5Take some clingfilm from the food film and pack it well and close the ends well.

6Turn around with a dishcloth then string.

7Boil a pan of water. Stop the fire, immerse the foie gras and let it heat for 20 minutes.

8 After 20 minutes, remove the foie gras and let it sit at room temperature.

9 keep it in the fridge and wait a few days before tasting

 Flaxseed foie gras
 Foie gras with dishcloth
Almond rolled leaflet

Having already made this recipe I wanted to try with brik dough and almond cream. I made my Moroccan honey syrup. I divide the recipe by two. Ingredients: Filo dough 24 sheets 150 g butter for the pastry Cream of almond ......

 Good New Year's Eve

recipes simple, fast and according to my mood and my courage ......

 January vegetables

recipes simple, fast and according to my mood and my courage ......

 Good Weekend

recipes simple, fast and according to my mood and my courage ......