Ratings: 1/5 stars
- 1 foie gras.
- 1 grandma apple
- 3 dl of white port wine.
- 1/2 dl of milk cream.
- Butter.
- Candy.
- Salt.
- Pepper.
- On a baking sheet, put half an apple fillet with a little sugar and butter.
- We put in the oven for 10 minutes and thus we get crispy garnish rings for goose.
- dip:
- Put a cube of butter in a pan, the other half a sliced apple, some sugar and pepper.
- Let the apple brown a little.
- Then add the port wine and flambé.
- Add the milk cream and let it reduce.
- Separately, sauté the liver (pre-cut into 8 fillets) with a little salt and pepper.
- Then we wrap it with absorbent paper so that all the oil is released.
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