Summary
| Prep Time | 1 hr 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 150 g liver (s) (duck foie ras)
- 150 ml sweet cream
- 150 ml milk
- 3 egg (s), including the yolk
- 80 ml port wine, white
- Salt and pepper, whiter, from the mill
- 120 g cane suar, brown
Print Recipe
Pin Recipe Instructions
- Reduce port wine to approx. 30 ml. Cut the duck foie gras into cubes and mix with the cream, milk and egg yolk. Heat in a water bath and whip until creamy, frothy (peel to rose. Pass through a sieve and season with the reduced port wine, pepper and salt.
- Pour the cream into soup bowls, fill the juice pan of the oven with hot water and poach the cream in a water bath in a preheated oven at approx. 130 degrees circulating air for about 40 minutes. The cream must not produce any bubbles! Reduce temperature if necessary.
- Let cool down.
- Sprinkle the cooled cream with brown sugar and caramelize with the Bunsen burner.
- Either add caramelized apple slices with balsamic vinegar or poached rhubarb (see separate recipe).
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