The practice of French foie gras orange

Tags:, foie gras, food, cooking, wine, brandy (View ID:183467)

Raw Food

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Fresh foie gras in France, salt, pepper, brandy, assorted spices, oranges, olive oil, apple cider vinegar.

Food practices

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1, proper seasoning of fresh foie gras, assorted spices, brandy, salt 8 hours, low heat resisting bake about 60 to 80 minutes.

2, remove the foie gras slices to be placed on the cooling plate, the orange one, take some pulp plate, orange juice mixed with olive oil, apple cider vinegar, splashing around in the cold foie gras can be.

Cuisine features

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First awakening to the tongue, lips and teeth with the echoes let language become a surplus, and then breath.

That is, that is, and foie gras dance time! Only a faint orange, aroused the taste of delicious reverie!

, foie gras, food, cooking, wine, brandy, foie gras, sliced, lips and teeth, pulp, treatments, fragrance

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