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Duck Foie Gras crème brulée

Duck Foie Gras crème brûlée

Preparation Time: 10 mn
Cooking Time: 7 mn

Ingredients :

For 4 persons

  • 250 g of raw Foie Gras
  • 90 g of liquid cream
  • 45 g of milk
  • 21 egg
  • salt, pepper
  • Brown sugar

Preparation :

Processing

  • heat the milk and the cream.
  • mix the raw Foie Gras, add the egg.
  • rectify the seasonning.
  • set in a soup plate.
     

Cooking

  • steam-bake in a oven preheated at 90°C for 7 mn.
  • keep in a cool place.

Presentation

  • sprinkle with brown sugar.
  • burn with a kitchen blowtorch

Drain, cool, chop finely, then weigh the oranges.
In a saucepan put the chopped orange, the sugar (equal weight in sugar to the weight of the orange) the orange juice and the pectin (mixed with a bit of sugar).
Cook gently to the desired consistency.
When the marmalade has reached the right thickness, set aside.

Suggestion

serve temperate with shavings of raw Foie Gras.

 

 

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30400 Villeneuve-lès-Avignon - T. :+33(0)4 90 15 90 15 - F. :+33(0)4 90 25 45 39
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