Half-cooked foie gras with blackcurrant and blackcurrant cream chutney
The end of year festivities are coming. You’re looking for ideas for your Christmas meal… Every year the same story! You’re afraid of going into recipes that are too complex and time-consuming to make, so you stick to the classics. We understand you!
Do you also think that foie gras is too complicated to make yourself? Think again! Claire Briottet has found a simple recipe and spiced it up with Briottet Crème de Cassis de Dijon.
Preparation in 4 steps, no more. The word of a liquorist, an amateur in the kitchen!
Foie gras cru surgelé1kg
Poivre5g per kilo
Sel10g per kilo