Foie cork with reduction of Pedro Ximénez and raisins.
Ingredients and Elaboration
Ingredientes:
- 1 duck foie gras 500gr.
- 10 gr of salt.
- 5 grains of pepper.
- 1 pinch of sugar.
- 1 tablespoon of moscatel sweet wine.
- Pedro Ximenéz wine reduction.
- Raisins.
Elaboration:
We made a terrine of duck foie gras and let it stand for 12 hours. With the apple corer, take out portions of terrine of foie giving them the shape of a wine cork.
Presentation
Place the corks of foie on a plate and finish placing some raisins and wine Pedro Ximénez reduced.
