Warm and crunchy foie gras micuit

90 min
Type of dish: Birds
Temperature: Hot
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Duck liver 0.6 kg
Table salt 7.0 g
Sugar 3.0 kg
Ground white pepper 0.5 g
Cauliflower 0.15 kg
Broccoli 0.15 kg
Garlic, bulb 1.0 ud
Mushroom selection 0.1 kg
Egg whites 1.0 ud
Plain flour 0.0 kg
Loaf bread 0.2 ud
Brown stock 0.5 l
Olive oil 0.05 l
Onion 0.05 kg
Carrots 0.025 kg
Green leek 0.3 ud
Bones 0.15 kg
Red wine 0.025 l
Water 0.5 l
Elaboration

For the foie gras:

  • Make a foie-gras micuit. (It can also be bought ready-made).
  • Slice the bread that is used as a base. (It can be made with spices, beer, nuts, etc.).
  • Make breadcrumbs from a loaf of bread.

For the sauce:

For the garnish:

  • Cook in the English style, leaving the broccoli, cauliflower and romanesco "al dente".
  • Chop the garlic into brunoise.

SET UP

  • Cut a 120 g slice of micuit, dip it into flour, egg-white and the breadcrumbs. Repeat the operation (coat twice).
  • Place the breaded micuit in a non-stick frying pan with a little fat until it begins to brown on both sides.
  • Toast the bread until it begins to brown.
  • Sauté the mushrooms with a little garlic.
  • Add the cauliflower, the broccoli and the romanesco.
  • Place a dash of reduced sauce, a slice of toast and the foie gras on a plate.
  • Place the vegetables and the mushrooms around the foie on the plate.
Nutritional information (1 portion)
Fiber 6.23 g
Saturates 13.25 g
Monounsaturated fatty acids 22.97 g
Polyunsaturated fatty acids 5.6 g
Cholesterol 306.05 mg
Calcium 167.69 mg
Iron 9.31 mg
Zinc 3.49 mg
Vitamin A 10136.09 ug
Vitamin C 84.92 g
Folic acid 183.07 ug
Salt (Sodium) 702.9 mg
Sugars 580.97 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.