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April 27, 2020
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Grilled Duck Foie Gras – Exotically European

It is time for some typically European delights. Well, all food lovers will know what foie gras is. But for those of you who don’t know, it is a famous French dish that prepared using the liver of a goose or a duck. It is flattened, buttered well and grilled and can serve as a... Read More

It is time for some typically European delights. Well, all food lovers will know what foie gras is. But for those of you who don’t know, it is a famous French dish that prepared using the liver of a goose or a duck. It is flattened, buttered well and grilled and can serve as a side dish along with almost any other recipe. It is easy to make and is incredibly savoury.

Foie gras has been an integral part of the history of countries in the Mediterranean region. The earliest known version of foie gras made in the year 2500 BC in Egypt. The Egyptians used to flatten and cook the migratory birds that passed their country on their journey north. Since those times, foie gras has always been one of the chief delicacies in the Mediterranean cuisine. But it is most prevalent in France and is one of the national foodstuffs of the French.

Well, there are many kinds of foie gras that the French make. In my opinion, however, the grilled duck foie gras is the best. Therefore, for those of you who wish to prepare grilled duck foie gras, I have mentioned my recipe below along with the essential ingredients.

Essentials:

Mentioned below is the list of ingredients that you will require to prepare this French delicacy.

Ten slices of Rougié flash duck foie gras frozen.
3 ½ ounces port wine.
One ¾ ounce of honey.
Five ¼ ounces balsamic vinegar.
Seven ounces of veal stock.
Five ¼ ounces onion confit.
1 French baguette.

Directions for Cooking:

Listed below is a set of instructions you can follow to prepare grilled duck foie gras.

Caramelise the honey.
Stir it in balsamic vinegar and reduce.
Add port wine and reduce further.
Add veal stock and reduce again. You will get a syrupy sauce in front of you.
Season the slices of foie gras with pepper and salt and grill them.
After the grilling, keep the slices on paper towels.
Brown some pieces of French bread on the same grill that used for grilling the foie gras.
Put approximately 15 grams of onion confit on each of the toasts.
Place one piece of foie gras on each of the toasts and place them on preheated plates.
Baste the toasts with the syrupy sauce and serve your grilled duck foie gras immediately.

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