The liver opens and revealed very carefully, they are removed little by little, they go quite well.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to do how to do duck foie: |
| 50 ccs from brandy 400 grams of duck liver |
Ingredients to do how to do duck foie:
2. The liver will crumble for some sites but do not worry, then it is recomposed.
3. The liver is placed on top of a film and splashing paper, a pinch of nutmeg, a small dricker of brandy and port (not exceeded with the wines because it would be noticed later in the result) and wrapped well and wrapped well Tightened (collecting everything) on the film paper, making a well -closed package.
4. Then it is wrapped in aluminum foil and has in maceration for 24 hours in the refrigerator.
5. Past time, it is boiled water in a pot and when it has started boiling, it retires from the heat and puts the foie packet for 12 minutes in the pot.
6. Meanwhile, a bowl will have prepared with enough water and ice and when the time has passed the package as is in the bowl and it has a good time.
7. It opens, it is placed in the mold, shaping it.
