FOIE GRAS WITH MADEIRA WINE

PREPARATION 1MIN

SERVES 2 SERVINGS

NIVEL INTERMEDIARY

INGREDIENTS

Foie gras

• 200 ml white wine

• Sugar to make dry caramel (to taste)

• Garlic to taste

• Pepper to taste

• Salt to taste

• 2 bay leaves

• Sweet paprika to taste

• 75 ml vinegar

• Juice of 1 orange

• Olive oil to taste

• Madeira wine to taste


PREPARATION METHOD

It all starts with marinating the duck livers. It's best to leave them overnight to get more flavor. Add garlic, salt, pepper, bay leaves, paprika and white wine to the livers. Then make the duck sauce. Add sugar to a hot pan to make a dry caramel. As soon as it melts, add 75 ml of vinegar and the orange juice. To this add a liter of duck stock, made from the bones. Let it reduce by half.

Next, sauté the livers in a little olive oil. Don't leave too much so that they don't become dry. Add a little Madeira wine and let the alcohol evaporate. At the end, add the previous stock and let it cook for a few minutes. Season with salt and pepper and serve with toast.


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