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Cooking Recipe Video : Foie gras in salt crust

 


    Restaurant: El Raco de Can Fabes
Phone:
 +(34) 93 867 28 51
Website:
 www.canfabes.com
Address:
 "Sant Joan, 6"
"In 1981, Angel and Santi Santamaria opened the "El Raco de Can Fabes" in Sant C...
Foie gras in salt crust
Recipe Description:
  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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Servings:
 6 People
Cooking recipe time in minutes:
 50
Recommended wine with the dish:
 Condrieu
Difficulty level:
 Easy

Foie gras in salt crust

 Rezeptvideo drucken
          Cooking Recipe Ingredients:
  • 1 nice foie gras (goose liver), about 1 pound
  • 2.2 lbs. rough salt
  • 3 egg whites
  • 5 tbsp. flour
  • Aromatic herbs
  • 6 apples
  • 0.85 cups duck stock
  • 1 tsp. Modene vinegar
     Cooking recipe preparation instructions:
  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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