Carpaccio with "foie Gras" and pears
121 120 минут 8 порции
Always wanted to try carpaccio, but there was no confidence in the quality of the meat. And in the new "the Book of grocery store" saw the recipe of duck. As in a duck, which she raised, I'm sure, decided to try and was not disappointed. A combination of cold meat and warm pears is just a delight!
Ingredients for Carpaccio with "foie Gras" and pears
- Breast of duck - 2 PCs
- Pear - 2 PCs
- Butter - 2 tbsp
- Thyme - 4 PCs
- The goose liver - 8 PCs
- Fat - 100 g
- Shallots - 7 PCs
- Semi-sweet red wine - 50 ml
- Orange juice - 2 tbsp
- Spices - 3 tsp.
Step by step instruction of cooking Carpaccio with "foie Gras" and pears
To start very carefully with a very sharp knife separate the breast from the bones and cut the skin and fat. Fat detachable, you will need it for the pate. Say at once, in the original recipe carpaccio stuffed foie Gras. Have no idea where it we sell, but allowed the authors to replace the deficiency of a duck liver pâté. It worked very well.
Prepare products to have everything at hand. Duck fat, finely chop and in the pot with a thick bottom on low heat until rinds Vitarium to light brown color.
Rinds throw away (but you can eat) and put in the bacon fat onion, previously finely cut it. On a slow fire, not allowing the onions to fry, tormented him until softened, about 10 minutes, then add the Provencal herbs (about a teaspoon).
Add heat to medium and put the liver. Fry for 2 mins on each side. Remove from the heat and set aside for 10 minutes. Wine, orange juice and liver, beat in a blender to a cream. Then pepper, sprinkle with salt. "Foie Gras" is ready.
Breast in half lengthwise so that it can be open as a book. Cover with film and repel to a thickness of 0.5 cm.
With thyme and rosemary interrupts the leaves, grind them. Breast, sprinkle with herbs, freshly ground black and pink pepper and salt. Salt to spare! But if you suddenly find unsalted, you can dip in soy sauce, also delicious.
Spread on a breast pate and turn a very dense loaf. Then wrap in plastic wrap and then in foil.
And in the freezer for a few hours. By the way, in this form of carpaccio perfectly kept so that you can make it much in advance, and then prepare the pears. Experience has shown that carpaccio in a soy sauce, and Tabasco, and even mustard some like! So the choice is yours!
Make pears. They need to be cleaned, finely cut and dry. In a pan melt the butter. Put the pears, sprinkle with balsamic vinegar and sprinkle with icing sugar. Fry for 1-2 min Then take out pears and the remaining in the pan juice, add the balsamic vinegar, olive oil, salt and peas in pink pepper (7 pieces). Remove from the heat. Vinegar and oil need about 1 tsp.
A bowl pour olive oil, sliced carpaccio thin slices, spread, top, sprinkle with dressing. Put the pears and serve.
The combination of warm and cold, sweet-sour and salty will leave no one indifferent! Bon appetit!