The recipe "Carpaccio of duck with foie gras and pears":
- 4 large duck breasts
- 250 g foie foie gras
- 4 duchesse pear varieties
- 2 tablespoons butter
- 4-6 sprigs of thyme
- 3 sprigs of rosemary
- balsamic vinegar
- olive oil "extra virgin"
- powdered sugar
- salt, pink pepper to taste
Number of servings
The complexity of cooking
Meeting with friends, New Year Romantic Dinner, Buffet
Step by step recipe for cooking
With duck breast, remove the skin and fat (in this dishthey do not need). Separate the breast in half lengthwise so that it was possible to "solve" them like a book. Cover the breast folded in half and repel film to a thickness of 0.3-0.5 cm. Season with salt, pepper, chopped thyme and rosemary leaves.
Along the long edge of each breast Put the foie gras and take a very tight roll. Wrap in foil, then in foil and freeze completely 1.5-2 hours.
Pears peel and core, cut into small cubes, place on paper towels and pat dry.
In a frying pan, melt the butter, putprepared pears, sprinkle with balsamic vinegar, sprinkle with powdered sugar and cook over medium heat for 1 minute. Remove from heat, remove the pears with a slotted spoon and cool.
Of the remaining liquid in the pan make filling: add 1/2 teaspoons balsamic vinegar, olive oil, salt and pink pepper.
Duck roulade slice very sharp knife into slices 2-3 mm thick. Lay carpaccio on a lightly watered with olive oil dish, sprinkle top dressing. Serve garnished with pears.