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  • Not vetted for CNN

    • Posted March 11, 2013 by
    ebanreb

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    En croute salt foie gras

    By ebanreb  |  Posted March 11, 2013  
     

    En croute salt foie gras/ Foie gras en croûte de sel

     

     

    Ingredients:

     

    1 beautiful duck liver of 400
    500 G 1 kg of coarse salt
    3 egg whites
    5 C. with soup of flour
    aromatic herbs
    6 apples
    20 basic duck Cl
    1 C. with vinegar soup of Modena

     

     

    Method:

     

    Initially, put to cook apples, because their cooking will last 45 at least mn. Take a bowl, pour there coarse salt, the flour, the aromatic herbs, the egg whites. You obtain a salt paste thus. In a dish, pour one the third of salt, deposit the liver and recover to it moreover salt paste. Grind with the hand all around the liver. This one must be entirely covered. Charge with 200 degrees during 25 mn. Take the duck bottom, add a little vinegar of Modena, let reduce.



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