Recipe "Caramelized foie gras":
- duck liver - 1 kg
- shallots - 400g
- butter - 100 g
- salt and pepper - to taste
- nutmeg - 2 g
- cream 33% - 350 ml
- French baguette - 1 pcs.
Step by step recipe for cooking
Fry the livers in a pan in butter over medium heat, add the finely sliced shallots, simmer for 10-15 minutes.
Pour the cream into the pan, add spices and bring to a readiness (the liver should be gentle).
Put the liver in a blender and grind until smooth 2-4 minutes. Put in a fine sieve and rub.
Put pie in the fireproof dish, sprinkle with powdered sugar and burn burner to caramel color. If necessary burn twice to achieve desired colors and caramel brown.
French baguette, cut into slices and fry for 1-2 minutes. in a frying pan. Pate serve with croutons.