Duck foie gras micuit poached in a traditional way
Hueso de jamón 2.0 kg
- For the cooking of the foie-gras.
For the ham stock:
- The ham stock is made like a white beef stock.
- After cooking the foie-gras reduce until it thickens and clarifies.
- Leave to cool to remove the fat.
- Keep in the refrigerator for several days.
- Bouquetiere of fresh vegetables.
- Fried artichoke: cut into thin fillets lengthwise and fry them.
- Beans: cook them English style and peel them.
- Toasted bread and butter.
- Reduced, clarified and solidified stock. Make cubes.
- Other sauces can be used to decorate, (orange, wine, etc.).
- Basic vinaigrette.
HOW TO SERVE
- Place the bouquetiere of vegetables and the beans on one side of the plate forming a pile. Dress and place 2 or 3 fried artichokes on top.
- Use a hot knife to cut 3 slices of ½ cm thick per portion.
- Decorate with the solidified gelatinous stock. .
- Serve with bread and butter.
Nutritional information (1 portion)
Fiber 34.99 g
Saturates 36.49 g
Monounsaturated fatty acids 63.49 g
Polyunsaturated fatty acids 36.53 g
Cholesterol 117.73 mg
Calcium 443.06 mg
Iron 12.72 mg
Zinc 6.97 mg
Vitamin A 823.43 ug
Vitamin C 77.33 g
Folic acid 664.69 ug
Salt (Sodium) 4382.2 mg
Sugars 39.73 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Vinaigrette for the bouquetiere of fresh vegetables
- Additional culinary preparation: Dressings, Sauces
- Aromatic herbs
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Milk, cream and derivatives
- Pasta, rice, flour and derivatives
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed