Foie Gras au Confit de Vin Blanc Nature
Chill the foie gras 24 hrs in the fridge beforehand.
Cut into 5-8 mm slices.
Arrange some green salad leaves on each plate and place 1-2 slices of foie gras per person
on the salad
Add a couple of spoonfuls of confit on top.
To accompany the foie gras offer some warm toast and freshly ground pepper and salt to taste.
Credit
:
Astrid Dando from TasteFrance
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