How to improve the preparation and taste of foie gras?
We have asked your tips and tricks to improve the preparation and taste of foie gras. Here are your answers.
Popular, foie gras symbolizes the end of year celebrations. If it‘s a bit complicated to cook, it is a true feast for families during the Christmas Eve dinner.
We have asked your tips and tricks to prepare a good tasty foie gras.
Here are your best suggestions:
Sarah A. describes her preparation:
‘I marinate it in Porto with spices. Then I put it in a terrine with apples or dried duck breast and then steam it in the microwave. A treat! ‘
It sounds fantastic!
Tarandip S. tells us:
‘I love to cook pan seared foie gras: I slice it, add salt and pepper, and then cook in a hot pan. When fat begins to merge, you must flip it several times to be cooked on both sides.’
An excellent method of cooking!
Sylvia M. gives us her tip:
‘For a better conservation of the foie gras, I add the following seasoning: 2 teaspoons of salt, ½ teaspoon ground pepper, ½ teaspoon of caster sugar. That way, I can keep it and use it later.’
Excellent advice!
Alice L. says:
‘To give more flavor, I complement the foie gras with onion confit and chutney spices.’
Mouth-watering!
Thank you all for your advice.
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