French red wine foie gras

Overview

When I go to a Japanese restaurant to eat this dish, I always give it a very small slice, but the price is very expensive. If I feel that the food is not satisfying, I might as well try it by myself, pair it with red wine, and experience a French feast. It is a top-notch enjoyment on the tip of the tongue. It really melts in your mouth and has endless aftertaste. This is a photo of the finished product made twice. Blueberry jam and strawberry jam were used as the sauce respectively. Everyone thinks there is not much difference. You can also try it. It is very good. It has more layers than the foie gras in restaurants, because under normal circumstances, the sauce in Japanese food is relatively simple.

Tags

• hot dishes
• western-style banquet
• old man
• french cuisine
• western food
• summer recipes
• dinner
• candlelight dinner
• blueberry jam
• foie gras
• honey
• red wine
• black pepper
• pepper

Ingredients

Steps

1. 1 Foie gras slices, about 8 mm thick

   

2. 2 Marinate with red wine, black pepper, and salt

   

3. 3 Marinate for about 10 minutes and coat both sides with starch

   

4. 4 Put oil in the pan and fry the foie gras. Keep the heat low throughout the process and keep turning over to avoid burning

   

5. 5 Take another pan, add a little oil, and add a spoonful of blueberry jam

   

6. 6 Put red wine

   

7. 7 Put a spoonful of honey

   

8. 8 Add pepper and black pepper and cook until thickened

   

9. 9 Just pour it on the foie gras. The skin of the foie gras is crispy and the inside is soft and delicious. It feels great when paired with the red wine you brewed. The color of this year's red wine is very beautiful