Cooking Warm foie gras mille-feuille with celery and apples

Recipe Description Foie Gras (meaning fat liver) is very popular cuisine in France. It is also known as goose liver in France. The duck or goose liver is enlarged and flattened and then soaked for the whole night in milk or water. Then it is drained and soaked in a mixture made up of Armagnac, Madeira and other flavors. It is then ready for cooking. It is very buttery and delicate and its texture and flavor is also impossible to explain. It contains the fats which are good for health, and doesn’t contain much bad fats. Most of the fats are unsaturated, which will reduce cholesterol in the body. It contains vitamin A which helps to protect our respiratory and gastro intestinal membranes. It is very suitable for low-carb dieters as it has 0 carbohydrates. Foie gras is available in every season. This recipe is given by Chef named Francoise Depee. The ingredients you will be using are celery, chives, apples, tomato, wine vinegar, honey, walnut oil, butter, foie gras, salt, pepper and Mille-Feuille Pastry (a kind of French pastry).
Recipe Details Cooking Warm foie gras mille-feuille with celery and apples Servings: 4 People Preparation time in minutes:  40 Recommended wine with the dish: Listrac

• 1 celeriac
• 3 apples (Granny Smith)
• 1 bunch of chives
• 1 small tomato
• 0.85 cups old wine vinegar
• 3 tbsp. honey
• 1.27 cups walnut oil
• 0.88 lbs. foie gras (duck liver, raw)
• Butter
• Salt, pepper

1. First of all, take 0.88 lbs. of foie gras (goose liver) and chop it into pieces. Keep it in the refrigerator. 2. Chop 1 small tomato to be used later for garnishing. 3. Take 1 bunch of chives and chop them. 4. Then peel 3 apples and 1 celeriac. Chop them into small round slices. 5. Take a pan and boil some butter in it along with 1¼ cups of walnut oil, celery, and apple slices. Cook them until they are light brown in color. Add some honey (around 3 tbsp) and continue cooking for some time. Flavor it with some salt and pepper according to your taste. Remove it from the flame. Put ¾ cup of wine vinegar in the pan. Adjust the flavors if needed. 6. Take a pan and cook both sides of the foie gras in this pan for 2 minutes. It will turn brown in color. Don’t add more oil while cooking. 7. Take mille-feuille pastry and in its center, keep 1 apple slice, and 1 celery slice. Also keep some pieces of apple and celery around the pastry. Prepare vinaigrette using balsamic vinegar, salt, pepper and olive oil. Put some warm vinaigrette on the dish. Decorate the whole with chopped tomato, celery and chives. The dish is ready to serve! If you want to try more recipes of this kind, visit the website – www.allthemeat.com