duminică, 18 noiembrie 2012

"Foie gras" etic cu mere caramelizate



Peste tot in lume este o mare controversa priviind "foie gras"-ul (ficatul de gasca, indopate mecanic), de aici si termenul de "ethical foie gras" care inseamna ficat de rata/gasca, ingrasate in mod natural, desi nu este la fel de cremos si savuros, ficatul de rata ecologic este foarte gustos, si in compania unor mere caramelizate devine delicios!

 "Foie gras" etic cu mere caramelizate

Ingrediente:

- 4 ficat de rata/gasca;
- 3 mere;
- sare,
- piper;
- zahar brun;
- 30 g unt;
- 1 lingura de untura de rata;

Tip: Daca lucrati cu "foie gras" de la pasare indopata nu folositi untura de rata, daca insa ficatul nu este foarte gras atunci avem nevoie de aceasta untura!
Dar sa incepem cu merele, curatam de coaja si cotor dupa care taiem in 6/8 marul, punem untul la incins intr-o tigaie si cand acesta este topit adaugam merele, asezonam cu sare si piper, dupa 2-3 minute adaugam 3 lingurite de zahar brun, cand merele s-au inmuiat adaugam 50 ml de comiac(flambam) si merele sunt gata!
Pentru ficat incingem untura de rata, asezonam ficatul cu sare si piper si prajim cate 3-4 minute pe fiecare parte.
Servim pe pat de mere caramelizate decorate cu chives!



Around the world is a big controversy "foie gras"(foie gras, stuffed mechanical), hence the term "ethical foie gras" which means duck liver / goose fattened naturally, though not as creamy and delicious, organic duck liver is very tasty, and in the company of caramelized apples is delicious!

  "Foie gras" ethical caramelized apples

Ingredients:

- 4 duck/goose liver;
- 3 apples;
- Salt
- Pepper;
- Brown sugar;
- 30 g butter;
- 1 tablespoon duck fat;

Tip: If you work with "foie gras" from stuffed bird not use lard, but if the liver is not fat then we need this!
But let's start with apples, peeled and cut in spine then 6/8 apple, put in hot butter in a pan and when it is melted add the apples, season with salt and pepper 2-3 minutes add 3 teaspoons brown sugar, apples were soaked when we add 50 ml of comiac (Flambeau) and apples are ready!
For the fat duck liver, liver seasoned with salt and pepper and fry 3-4 minutes on each side.
Serve on a bed of caramelized apples decorated with chives!



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