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  • 2013/12/14
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Foie gras au torchon;) フォアグラ トルション

レシピ
材料・調味料 (7 人分)
Foie gras of duck or goose
1 piere (400-500g)
Salt
7g
Pepper
Porto
30ml
作り方
1
Pull out all the nerves from the foie gras. ( taking long time for doing this.)
2
Place your piece on a sheet plastic wrap then make your seasoning ( salt, pepper, Porto).
Close your piece into the plastic wrap and tie knots at the 2 ends.
3
Wrap the piece in a towel, then dip them in frissonate water.( 25min)
4
Remove your piece and them cool outside and put in refrigerator at least 48hours.(5 days.)
Take out all fat from the foie gras.
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