Poached foie gras "demi-cuit"
- Clean the outside of the foie-gras and season to taste, keep it in the fridge for a few hours.
- Prepare an Iberian ham white stock. Strain and add a splash of white port.
- Heat to 65 ºC and place the foie-gras in the liquid.
- Cook it for about 10-12 minutes on each side.
- The foie-gras is cooked when it begins to lose fat or liquid. Let cool in the fridge, well covered so it does not oxidize.
- Once cold open it and remove all the veins carefully so it does not break.
- Finally, vacuum pack the foie-gras with a rounded shape or put it into a mould. Let cool on the fridge.
- This preparation must be done 24 hours before serving.
Nutritional information (1 portion)
Fiber 12.93 g
Saturates 13.11 g
Monounsaturated fatty acids 16.27 g
Polyunsaturated fatty acids 5.49 g
Cholesterol 331.5 mg
Calcium 322.55 mg
Iron 12.12 mg
Zinc 4.12 mg
Vitamin A 11305.46 ug
Vitamin C 87.86 g
Folic acid 340.17 ug
Salt (Sodium) 1382.43 mg
Sugars 30.58 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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