在我住的地方，沒有鵝肝賣的，一般都是用鴨肝代替，英文仍然叫"foie gras"，但其實兩者分別不大，我精心製作嘅法式煎鴨肝，當您試過一口，你會立即被帶入一個奢華的美食境界。金黃酥脆嘅鴨肝，外皮微微焦香，內裡依然軟嫩香滑，鴨香味濃，帶來無與倫比嘅口感。搭配上塗滿蘑菇松露醬嘅法式brioche包，為這道美食增添一層地中海風味。最後，配以酸甜平衡嘅混合莓果醬，每一口都能喚醒你嘅味蕾，令人陶醉於這法式美食嘅精髓中。這個菜式唔單止係味覺嘅盛宴，更係一場藝術嘅享受。
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Ingredients
- 100 g foie gras (fig1)
- 1 pcs Brioche bread slice (fig2)
- 1 tbsp mushroom black truffle sauce (fig3)
Seasoning
- 1 tsp sea salt
- ½ tsp ground black pepper
Sauce mixture
- 2 tsp blueberry jam
- 2 tsp strawberry jam
- ½ tsp lemon juice
- 1 tsp water
Instructions
- Gently score one side of the foie gras with a crisscross pattern using a paring knife, then evenly sprinkle seasoning over it. Mix the sauce ingredients, taste, and set aside for later use.
- Use a 3-inch round cookie cutter to cut the brioche into rounds, then spread mushroom truffle sauce on them. Place the brioche rounds in the oven and broil them until golden brown.
- Heat the pan over high heat until hot, add 2 teaspoons of oil, and sear the duck liver for 40 seconds on each side.
- Place the brioche on a plate, then layer the duck liver on top. Drizzle the sauce around the brioche, and it's ready to enjoy.
Notes
Ingredients - Click to enlarge the image
Tips and notes
1 The pan must be properly heated before cooking the duck liver. If it's not hot enough, the duck liver can easily become overcooked.
2 Avoid overcooking the duck liver, as it will lose its tender, melt-in-your-mouth texture.
3 If brioche is not available, you can substitute it with a French baguette.
4 if truffle sauce is not available, you can replace it with butter
Tips and notes
1 The pan must be properly heated before cooking the duck liver. If it's not hot enough, the duck liver can easily become overcooked.
2 Avoid overcooking the duck liver, as it will lose its tender, melt-in-your-mouth texture.
3 If brioche is not available, you can substitute it with a French baguette.
4 if truffle sauce is not available, you can replace it with butter
look so good