How to cook (6
pers.) :
- Poach the duck adorned in a broth with the on slow fire during approximately one hour.
- Prepare a very thin pastry.
- Brown six buttered moulds for tart of ten centimeters diameter with the pastry. Prick the bottom with a fork.
- Open and bone the duck. Cut it in cubes.
- Fry the wood mushrooms with a little fat of duck from gizzards.
- Garnish with the pieces of duck, the crystallized gizzards, and mushrooms.
- Mix the cream with the garlic, the nutmeg, the chiselled chervil, salt and pepper.
- Pour the preparation until height of pie plates.
- Put in the oven and to cook in average temperature (th 6, 180° C) approximately thirty minutes.
- Let warm. Turn out of the tin and set on plate with a salad of season flavored in the vinegar of walnut.
- Seize six thick escalopes of foie gras in the anti-adhesive frying pan thirty seconds on each face. Salt, pepper from the mill and arrange the foie gras immediately on tarts.
Good appetite !
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