Fried foie gras
Composition / ingredients
4
servings:
Cooking method
In a saucepan or saucepan with a thick bottom, we put pieces of liver, sprinkled with flour (pieces about 1.5 cm thick), as well as apples, previously cut into slices. Fry the meat for about 1 minute on each side. We do not use oil, since the liver itself is fatty and will secrete enough juice. Do not forget to lightly salt the dish.
Add brandy to the apples, and remove the duck from the pan. We leave the apple slices on the fire for 3-5 minutes, do not forget to turn them over.
The dish is beautifully decorated, laying out apples and foie gras in portions.
A slice of bread fried on both sides in goose fat, which remained after cooking, will perfectly harmonize with such a treat.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Ordinary cognac "three stars" - 239 kcal/100g
- Cognac - 239 kcal/100g
- Salt - 0 kcal/100g
- Goose liver - 412 kcal/100g
