Pan-fried foie gras with apples: the perfect recipe Ingredients: drop of - raspberry or sherry vinegar pepper salt nutmeg - 2 slices of - fresh foie gras - 1- apple.
Utensils： 1 Set 3 pans best pans- 1 kitchen scales-
Total time:
20 min
Preparation:
5 min -
Cooking:
15 min
Phase 1
Slice the fresh duck or goose liver into 1/2 centimeter thick slices.
Phase 2
Heat the dry pan quite hot.
Phase 3
Place the slice(s) of foie gras, cook for 4 to 5 min. Wipe the pan and turn the liver over. Cook to taste.
Phase 4
Remove salt and pepper - sprinkle with the chosen vinegar. Accompaniment: slice the apples, brown them in a pan in a panhad butter, sprinkle with a little nutmeg. Serve hot.
Utensils： 1 Set 3 pans best pans- 1 kitchen scales-
Total time:
20 min
Preparation:
5 min -
Cooking:
15 min
Phase 1
Slice the fresh duck or goose liver into 1/2 centimeter thick slices.
Phase 2
Heat the dry pan quite hot.
Phase 3
Place the slice(s) of foie gras, cook for 4 to 5 min. Wipe the pan and turn the liver over. Cook to taste.
Phase 4
Remove salt and pepper - sprinkle with the chosen vinegar. Accompaniment: slice the apples, brown them in a pan in a panhad butter, sprinkle with a little nutmeg. Serve hot.