Foie duck with Asparagus Salad
Instructions
Clean the asparagus and boil them al dente in a pot with boiling water to which you've added a pinch of salt, half a tablespoon of sugar and a slice of lemon, then drain them and cool them under running water.
Prepare a vinaigrette by mixing in a bowl of raspberry vinegar, a pinch of salt, a ground pepper and, finally, all the olive oil.
Cut the asparagus tips so they are 5 cm long, then cut them in half lengthwise; cut stalks into strips.
Place stems and ends in a terrinetta, pour on the vinaigrette prepared and let them marinate.
Scalded tomatoes in boiling water, shave it, split it into quarters, remove the seeds, then cut into cubes and combine it with asparagus.
Wash and dry the duck liver, reduce it to 2.
5 cm cubes, sprinkle them with salt and pepper, then toss them in flour, then in beaten egg, then in bread crumbs mixed with crumbs of pastries.
Press slightly so that the batter adhere well to the pulp and place in a cool place the diced liver.
You heat the oil in a saucepan and fry the cubes from all sides, over medium heat, until they are nicely browned.
Sprinkle the salad with chopped chives, spread it into two individual dishes along with liver cubes just removed from the Pan and serve.
Ingredients and dosing for 2 persons
- 240 g of or duck liver fattening goose
- Salt
- White pepper
- 1 tablespoon of flour
- 1 egg
- 50 g of crumbs of pastries
- 50 g of breadcrumbs
- 80 cl of olive oil
- For the contour:
- 500 g of white asparagus
- Salt
- White pepper
- 1/2 tablespoon of sugar
- 1 slice of lemon
- 3 cl of raspberry vinegar
- 10 cl of olive oil
- 1 tomato
- 1/2 tablespoon of chopped chives