@ 2005-2024 A.F.Touch. All rights reserved
    
5.0/5 (19 votes)

Foie gras with caramelized onion

Prepare time :
Cooking time :
Total time :
Ingredients
  1. 450 g of foie gras
  2. 5 g of salt,
  3. 10 g of pepper,
  4. 3 big onions peeled and sliced thinly,
  5. 1 lump of sugar,
  6. Salt and pepper
Foie gras with caramelized onion
Instagram buttonDiscord buttonFacebook buttonTwitter button

Progression

Gently place the foie gras in a non-stick frying pan and place on medium heat. Add salt and pepper.
Using two spatulas, very delicately turn the liver repeatedly in the frying pan for 25 minutes. With care, remove the foie gras from the frying pan and place it in a terrine, then add some fat from the frying pan. Using a weighted plate, compress the foie gras lightly.Keep the foie gras in the terrine for at least four days in the refrigerator before serving. To make the caramelized onion, mix the thinly sliced onion with a little water and cook on medium heat until onions take on a beautiful brown color.
credits photo : © knstudios - PHOTOLIA


About AFTouch-cuisine

With aftouch-cuisine.com, we invite you to pull off the éCommunication Superhighwayé for a moment and roam the back roads of the French countryside to discover the regional French food, French recipes cuisine and the wonderful people of the past and of the present who are behind French cooking world-wide reputation. A.F.Touch cuisine will offer you all the specialties of the French food. Each specialty is presented within its regional context accompanied by a list of traditional producers, guardians of tradition and expertise which have been handed down from generation to generation

The team

Couet ivan
Webmaster, developpeur and designer. Couet Ivan
Asfaux Patrick
French staring chef, sharing his recipes and his passion for cooking. Asfaux Patrick
Dubarry Stéphane
Dubarry stéphane

Informations


Gardons le contact