Foie gras in salt crust

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Foie gras in salt crust-
  1. First of all, cook the apples, because this takes about 45 minutes.
  2. Take a bowl and put the rough salt, flour, aromatic herbs and egg whites inside.
  3. Thus, you obtain salt dough.
  4. Pour 1/3 of the salt dough in a dish, put the foie gras inside, and cover with the rest of the salt dough.
  5. Use your hands to cover the liver entirely with salt.
  6. Put in a stove at 392 degrees F for 25 minutes.
  7. Take the duck stock, add some Modene vinegar, and let it reduce.
  8. Take the dish out of the oven. Remove the salt crust without damaging the liver.
  9. Carefully take the liver and cut it on a board.
  10. Place an apple, which you have cut in half, in the middle of a serving dish. Lay a slice of foie gras at its side and pour the duck stock over it.

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