Poached foie gras "demi-cuit" with truffle seasoning

90 min
Type of dish: Birds
Temperature: Cold
Allergens
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Elaboration

For this recipe, the following elaborations are needed:

Decorations:

SET UP

  • With a hot knife cut 2 or 3 slices from the micuit and season with a little Maldon salt.
  • Place the bouquetiere on one side of the plate and the foam on the other.
  • Season with the vinaigrette and the sweet wine reduction.
  • Decorate with the vegetable chips and the glazed fruit.
  • Serve with toast and butter.
Nutritional information (1 portion)
Fiber 3.79 g
Saturates 31.75 g
Monounsaturated fatty acids 34.39 g
Polyunsaturated fatty acids 17.29 g
Cholesterol 347.15 mg
Calcium 77.77 mg
Iron 7.5 mg
Zinc 2.72 mg
Vitamin A 8666.08 ug
Vitamin C 21.51 g
Folic acid 75.31 ug
Salt (Sodium) 736.14 mg
Sugars 28.11 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.