Recipes with Foie gras

Foie gras terrine with calf jaws with raisins in orange-almond syrup

Calve jaws boil in water added salt and bay leaves for about 1½ hours, cool and freeze from the tendons and grease. Foie gras is cleaned for tendons, barriers and blood vessels, after which it is picked into small pieces. Calf jaws, foie gras, salt, pepper, le

Blasted Foie Gras with rødløgs Compote

Foie grasen cleansed of blood vessels, but must be in as large pieces as possible. Water, salt and sugar to boil up and chilled. Foie grasen binds in a finely dress and placed in brine 2 á 3 days. Are poached in water with pepper and, if desired. anise in 5-8

Tournedos rossini

The meat is sprinkled with salt and pepper, then FRY in hot oil in a frying pan in 3-10 minutes on each side depending on whether you wanted the meat red or done. Put it on a heat-proof platter and keep it warm. The butter shall be complied with in the Pan

Lightly smoked consommé of forest mushrooms

Smoked consommé: Chicken thigh meat mincer mincing on with the other ingredients (not tomato puree and poultry hull). Hulls chopped and smoked poultry, until golden. Everything is stirred together and put over with veal and chicken stock and boil up. Småsimrer

Perlehøne breast with heart of Foie Gras in glace of honey and thyme

Perlehøne breast Perlehøne breasts can be purchased at the butcher carved: together with foie grasen. Cut a pocket in the chest, in which foie grasen placed. Perlehøne breasts Brown in hot oil and brushed with honey. Before serving fried the approx. 10 minutes