Pan-fried foie gras with red wine sauce
Ingredients: Foie gras
Ingredients: milk, apple, blueberries, strawberries, red wine, orange juice, toast bread, flour
Seasoning: salt, black pepper, sugar, butter, balsamico (italian black vinegar), parfum leaf, cinnamon, thyme
Preparation Method:
Side dish treatment:
1) Bread baked in the dough stove (oven, bread machine can be) until colored, cut to the size of foie gras (it is recommended to fry the foie gras out in modifying the size of the bread), blueberries, strawberries cut in half. Peel the apple partly cut into small cubes and cut into pieces.
2) Add butter to the pan and sauté the sugar into the diced apples and fry until they change color.
Sauce making: Add butter to melt in the pot, add apple pieces and stir-fry, add 350ml of red wine and cook until alcohol is removed, add 40g of sugar, 3g of cinnamon, a fragrant leaf, two small strips of thyme, add orange juice and italian black vinegar and simmer until thick and filtered for later.
Ingredient handling:
1) Place the foie gras in milk and lightly reduce the taste with salt and black pepper and soak overnight (mainly to remove the fishy smell).
2: Take out the soaked foie gras to remove some relatively large fascia and cut it into thick slices (use a hot knife to cut the foie gras will not fall apart), and dip the flour on both sides.
3) Add olive oil in a hot pan and sprinkle a little salt on the processed foie gras, season with black pepper and fry until golden brown on both sides (note that this thing is very easy to paste)
4) Put the trimmed toast on the plate and put the fried foie gras, garnish with strawberries, blueberries, sautéed apples, etc., and drizzle with red wine juice (red wine juice should not be drizzled on toast bread will affect the taste of bread).
ps: pay attention to hygiene !!!