Easiest Way to Prepare Perfect FOIE GRAS DE CANARD (fait maison) for Types of Food

FOIE GRAS DE CANARD (fait maison).

FOIE GRAS DE CANARD (fait maison)

Hello everybody, it is Jim, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, foie gras de canard (fait maison). It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

FOIE GRAS DE CANARD (fait maison) is one of the most well liked of recent trending foods in the world. It's enjoyed by millions daily. It is easy, it's quick, it tastes delicious. They are nice and they look wonderful. FOIE GRAS DE CANARD (fait maison) is something which I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook foie gras de canard (fait maison) using 4 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make FOIE GRAS DE CANARD (fait maison):

  1. {Get of lobe de foie gras de Canard (550 g déjà déveiné, sinon il faut le déveiner.
  2. {Get of cuil à café rase de sel fin.
  3. {Get of cuil à café de poivre moulu.
  4. {Make ready of cuil à soupe de vin blanc moelleux.

Instructions to make FOIE GRAS DE CANARD (fait maison):

  1. Sortez le foie gras un peu à l'avance pour le mettre à température ambiante..
  2. Étalez une feuille de papier cuisson sur votre planche à découper pour déposer le lobe de foie gras, étaler légèrement le foie sans trop l'écraser, Mélanger ensemble le sel et le poivre dans un petit ramequin, puis parsemez ce mélange sel/poivre sur les deux faces du foie. Arrosez ensuite avec le vin blanc moelleux,.
  3. Coupez le lobe du foie en gros morceaux puis tassez-le bien au fond de la terrine. Renouvelez l’opération en tassant bien entre chaque couche de façon à évacuer l’air..
  4. Cuisson au Bain-Marie......Mettre la terrine dans un plat allant au four, ajouter un peu d'eau à moitié dans le plat Puis enfourner à 110° pendant 1 h de temps,.
  5. Après la cuisson enlevez la terrine du four (garder la graisse qui se trouve sur le foie) et laissez bien refroidir avant de le mettre au réfrigérateur pour 24 h.
  6. Au bout de 24 h, si vous voulez le démouler passer un couteau autour du foie gras.
  7. Le foie gras atteint sa pleine maturité trois jours après sa cuisson. Faire des tranches à votre guise, A conserver toujours au frigo pour 8 à 12 jours.

So that is going to wrap it up for this exceptional food foie gras de canard (fait maison) recipe. Thanks so much for reading. I'm confident that you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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