Ingredients:
for 6 people
- A foie gras 500g
- 5 or 6 dried figs red
- 1 glass sweet Muscat, 120 ml
- Fine salt, white pepper (because he does not see)
Preparation:
Soak the figs in Muscat, two hours before preparing this dish. Denervated liver, salt and pepper to taste. In the bottom of a casserole dish, place the figs in a single layer, add the foie gras by packing well.
Drizzle with just the remaining muscat soaked figs, close the pot with lid and arrange everything in a water bath in a furnace heated to 250 ° C for 25 minutes. It will be half-cooked.
This dish is even better when prepared the day ahead. It works perfectly, as a starter with a few strands of curly lettuce, a baguette and Muscat, which was used in its preparation.
for 6 people
- A foie gras 500g
- 5 or 6 dried figs red
- 1 glass sweet Muscat, 120 ml
- Fine salt, white pepper (because he does not see)
Preparation:
Soak the figs in Muscat, two hours before preparing this dish. Denervated liver, salt and pepper to taste. In the bottom of a casserole dish, place the figs in a single layer, add the foie gras by packing well.
Drizzle with just the remaining muscat soaked figs, close the pot with lid and arrange everything in a water bath in a furnace heated to 250 ° C for 25 minutes. It will be half-cooked.
This dish is even better when prepared the day ahead. It works perfectly, as a starter with a few strands of curly lettuce, a baguette and Muscat, which was used in its preparation.
