Duck foie gras micuit poached in a traditional way

25 h
Type of dish: Birds
Temperature: Cold
Cuisine type: French cuisine
Allergens
Gluten
Gluten
Milk
Milk
Soy
Soy
Sulfites
Sulfites
Elaboration

For the ham stock:

  • The ham stock is made like a white beef stock.
  • After cooking the foie-gras reduce until it thickens and clarifies.
  • Leave to cool to remove the fat.
  • Keep in the refrigerator for several days.

Garnish:

  • Bouquetiere of fresh vegetables.
  • Fried artichoke: cut into thin fillets lengthwise and fry them.
  • Beans: cook them English style and peel them.
  • Toasted bread and butter.

Sauces:

  • Reduced, clarified and solidified stock. Make cubes.
  • Other sauces can be used to decorate, (orange, wine, etc.).
  • Basic vinaigrette.

HOW TO SERVE

  • Place the bouquetiere of vegetables and the beans on one side of the plate forming a pile. Dress and place 2 or 3 fried artichokes on top.
  • Use a hot knife to cut 3 slices of ½ cm thick per portion.
  • Decorate with the solidified gelatinous stock. .
  • Serve with bread and butter.
Nutritional information (1 portion)
Fiber 45.19 g
Saturates 36.97 g
Monounsaturated fatty acids 63.88 g
Polyunsaturated fatty acids 38.06 g
Cholesterol 117.73 mg
Calcium 488.44 mg
Iron 16.03 mg
Zinc 9.37 mg
Vitamin A 823.43 ug
Vitamin C 77.33 g
Folic acid 730.69 ug
Salt (Sodium) 4693.0 mg
Sugars 46.86 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.