The Foie Gras Marble Truffle Tuber Brumales
Duck Foie Gras
Truffle Variety: black truffle
Wine suggestion: a Corsican muscat 1997
P R O G R E S S I O N
You cut wide and thick slices of foie gras. You SEASONED salt and pepper and grill quickly you do: watch, foie gras from the center to remain pink.
You put them aside on a plate and you leave the rest.
You clean your porcini mushrooms carefully, you slices: make them jump to the olive oil in a pan: colores you well and you drained.
For your dish, you shirts with special paper film. You put in the bottom a layer of foie gras, then a layer of porcini: you press hard and you start again, you have to finish with foie gras and always press down well.
Now you details as per the nice slices of country bread. Next, you set up a beautiful mixed greens with just a drop of vinegar, and accompanied by a julienne of summer truffles marinated in olive oil with sea salt and pepper.
It is desirable for gourmands who will never feel full, add a few slices of raw porcini around the bowl.
It is a symphony of flavors with little smoky flavor of grilled liver.