Warm and crunchy foie gras micuit
Sugar 3.0 kg
Ground white pepper 0.5 g
Garlic, bulb 1.0 ud
Mushroom selection 0.1 kg
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:
- Make a brown stock with duck bones and a clarified stock.
- Reduce it until it takes on the desired thickness.
For the garnish:
- Cook in the English style, leaving the broccoli, cauliflower and romanesco "al dente".
- Chop the garlic into brunoise.
- 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.
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