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FOIE GRAS STOVE A RHUBARB AND BALSAMIC VINEGAR For 4 people: 500 G of foie gras goose or duck 200 G of rhubarb 100 G chopped shallots cooked with the white wine 50 G of caster sugar 10 balsamic vinegar Cl 10 basic calf Cl; 4 roasted toasts salt pepper To make seize the sections of foie gras in a dry frying pan, salt, pepper, reserve. To make jump the rhubarb cubes beforehand to peel, add chopped shallots cooked to the white wine, 1 spoon with sugar soup, to let caramelize, thaw with the balsamic, a little basic vinegar of calf, to salt, pepper. To heat one minute on each side escalopes of foie gras and to present on a roasted toast. |
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