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Bloc de Foie Gras de Canard du Perigord.
This preparation is made from reconstituated foie gras, with seasoning.
The recipe calls for goose or duck liver, chopped finely and emulsified.
When pieces of foie gras lobes are also included, it is called a foie gras block with pieces (bloc de foie gras avec morceaux); when cut the whole pieces of foie gras are clearly visible.
Chef's advice:
Chill for 24 hours prior to eating. Remove from fridge about one hour before serving and warm a knife under hot water, cut into even slices about 1cm thick (the warm knife prevents the Foie Gras from sticking to the blade, thus ensuring a fabulously smooth finish).
Arrange two slices per person on a plate and serve with a couple of teaspoons of Sauterne Gelée This really enhances the flavour. Also try serving with toasted white bread cut into triangles and a simple side salad of watercress or rocket drizzled with a little Virgin Walnut Oil together with a cool glass of Sauternes, Pineau des Charentes or Monbazillac.
You can also make tasty canapes for your aperitif.
Bon appetit !!
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