People :

4

Preparation time :

25 min

Cooling time:

2h

Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients
  • 500 gr. duck liver
  • 20 cl. Port wine
  • 20 cl. sweet wine, eg. Pedro Ximenez
  • 5 gr. sugar
  • 1 pinch of salt
  • Sliced bread
  • 1 pinch of pepper
Preparation
  1. Temper the foie by leaving at room temperature for 1 hour; remove any veins and lay  the pieces of foie on a dish cloth. Add salt and pepper and sprinkle with sugar.
  2. Place the foie in a Thermomix and blend with Port and sweet wine for 5 minutes at low speed. If the foie is too cool, raise the temperature until an even, light mousse is formed.
  3. Fill candy moulds with the mousse and cool in refrigerator. .
  4. Cut sliced bread with 2cm diameter pastry cutter and bake at 180 degrees for about 4-5 minutes until crisp. .
  5. Serve the foie bonbon on the toasted bread, season with with a few flakes of salt, a few drops of oil or balsamic caramel.
If you don’t have a Thermomix, let the foie reach room temperature and slowly blend using a food processor or mixer. The goal is to make a smooth cream ,where all the ingredients are blended together into an even mixture.Chilled white or young red.

Additional information

People :

4

Preparation time :

25 min

Cooling time:

Difficulty:

Easy

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