Foie gras cuit au torchon

  • difficulté : débutant
  • coût : jours de fêtes
  • Ingrédients

  • 500 g de Foie gras de canard
  • 10 g de sel
  • 2 g de poivre


    rouler un lobe de foie gras déveiné et assaisonné dans du film alimentaire.

    Serrer comme un boudin dans un torchon pour assurer le maintien ;

    pocher le tout en contrôlant la température et la durée de cuisson.

    Découvrez la video de Laurent Nadiras sur le Centre de Ressources Nationales Hôtellerie Restauration:


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