The Chef’s Trick

Our Chef’s precious advice

by Georges BRUCK

 

visuSimple

 

The Chef’s Trick

To be able to pay all your attention to your guests, prepare your plate an hour beforehand, pour on each slice a thin sheet of Madeira aspic to avoid oxydation and replace the plate into the fridge.
To go with, slice some little cubes of either Madeira aspic or Muscat wine aspic and replace them as well into the fridge in order to keep them fresh
Prepared that way, your Foie Gras, as well as your aspic, can safely wait the coming of your friends.
10 to 15 minutes prior to the meal, lay out your plate (s) with the slices of Foie Gras and the cubes of Aspic.
You can also shape some little “quenelle” of confit or figs jam and decorate your plate with. Naturally sugared, its spicy and wooded flavor goes well together with a goose or a duck foie gras.