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Le foie gras frais aux câpres
Whole foie gras cooked with capers
- Serves
4
- Difficulty
Easy
Published 2024
There are a number of other ways of enjoying foie gras, sometimes hot rather than cold.
Ingredients
1 450 g - salt and pepper
2
Method
Check that the liver is clean and free from gristle or blood vessels, soak it in milk for 1 hour, and dry on kitchen paper. Season and sprinkle with the brandy. Leave in the refrigerator for 2-3 hours.
Heat the fat in a casserole over a low to medium heat. Dry the liver again on kitchen paper and cook gently until it changes colour, turning it carefully. Remove from the casserole and pu
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