3501 Foie gras au Paprika

Method

Well season a foie gras with paprika and wrap it in thin slices of salt pork fat.

Braise with Madeira and when cooked, place it in a hot oval dish. Pass the braising liquid through a fine strainer, remove the fat, reduce well and add to a little Sauce Hongroise.

Coat the foie gras with a little of this sauce and serve the rest separately.

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