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Home > Recipes and Tips > "Foie gras" fried in the syrup of pepper

"Foie gras" fried in the syrup of pepper

Ingredients

  • 4 edges of liver of crude duck of 2 cm in thickness
  • 2 tablespoonfuls of vinegar of walnut
  • 2 tablespoonfuls of syrup of pepper
  • cerneaux 12 of walnut
  • 200 gr of washed lamb's lettuce
  • Flower of salt
  • pink Berries

Preparation

  • Colour the edges of liver in a hot poële two minutes on each side.
  • If livers were productive a lot of grease to abolish in a good party.
  • Deglaze with vinegar and salt then add the syrup of pepper.
  • On every plate to make a small heap of lamb's lettuce and to put a liver with side and three cerneaux of walnut.
  • Water the whole with the sauce of deglazing.
  • Intersperse some pink berries on plates and serve immediately.
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