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Fried Foie Gras with Garnish

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Fried Foie Gras with Garnish
20/08/2014
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Preparation
25 min.
Cooking
40 min.
Тotal
65 min.
Servings
4
"Foie Gras is something delicious that everyone has to try."

Ingredients

  • foie gras - 14 oz (400 g)
  • milk - 1 2/3 cups (400 ml)
  • black pepper - ground, to taste
  • garlic - powdered
  • cinnamon
  • salt
  • flour
  • chives - chopped, for sprinkling
  • potatoes - 2 lb (1 kg), to garnish
  • tomatoes - 3, to garnish
  • butter - 2 tablespoons
  • oil - for frying
measures

How to cook

Clean and boil the foie gras with the milk and spices. Leave it until cooled. Preheat the oil in a deep pan, drain the foie gras.

Salt each duck liver lightly, add some flour and fry it in heated oil. Drain on paper towels. Serve the fried foie gras with a garnish of chopped tomatoes and mashed potatoes, mixed with salt and butter.

Optionally, sprinkle the meal with chives.

Rating

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