Foie gras with spices
Ingredients
Features
Description
Spices, salt and pepper mix. The liver slice (1.5 cm), roll in spices and fry on both sides in a frying pan with non-stick coating without the oil over moderate heat. The fat formed when frying, pour into a bowl.
The fried slices, place in a roasting pan — so that they overlap each other, pour the fat, and press down on top of the load for a day in the refrigerator clean.
The wine: taste foie best set off the wine Gewurztraminer late harvest.
Translated by site: wday.ru
