Gan ngỗng áp chảo cà chua Bruschetta
gan ngỗng có thể được nấu theo nhiều cách khác nhau và vào tất cả các mùa. Nó luôn làm hài lòng những thực khách yêu thích hương vị đặc biệt của nó.
Pan-fried Foie Gras on Tomato Bruschetta
This pan-fried foie gras perfectly highlights the subtlety of duck. With its delicious slices of foie gras, delicately accompanied by tomatoes, garlic and honey and finally enhanced by the traditional touch of salt and pepper, this bruschetta will make you succumb to its charm.
400-500g frozen duck liver (foie gras)
1 baguette (French loaf)
160g oil-preserved sun-dried tomatoes
2 cloves garlic, chopped
1 tablespoon honey
Good quality coarse salt
Freshly-ground black pepper
Defrost the duck liver and cut into eight 50-70g slices. Place on a plate and wrap with cling film. Keep in the refrigerator until required.
Cut the baguette into eight 2cm-thick slices at a slant. Toast the bread.
Chop the tomatoes and sauté in a small frying pan for 2 minutes. Add garlic and honey, and cook for 3 minutes over low heat. Spread the mixture onto the toasted baguette.
Pan-fry the foie gras slices in a non-stick frying pan on both sides until golden brown.
Place on the tomato toast. Sprinkle the foie gras with good quality coarse salt and freshly-ground pepper.
Serve with salad leaves seasoned with a balsamic vinaigrette.