Recipe: Pan-fried (duck) foie gras with orange sauce

Home Cooking Recipe: Pan-fried (duck) foie gras with orange sauce

Notes:

French Lujie (duck) foie gras, no longer cruelly feeding, let ducks and geese live a fairy-like life, the ducklings are designated as the French "duck duck" species, which can double the average duck, up to 7 to 8 Kg; feed with French exclusive formula - corn-based synthetic feed; exclusive feeding method; good living environment; more than 3 million euros of advanced duck killing, cleaning and packaging machines; quick-frozen preservation methods and other hardware. Top Michelin restaurant, hotel preferred

Ingredients:

Steps:

  1. Home Cooking Recipe: Orange cut to the head and tail

    Orange cut to the head and tail

  2. Home Cooking Recipe: Peeling

    Peeling

  3. Home Cooking Recipe: One knife left, one knife right, take out one orange and one flap

    One knife left, one knife right, take out one orange and one flap

  4. Home Cooking Recipe: Add 100g sugar

    Add 100g sugar

  5. Home Cooking Recipe: Squeeze the remaining oranges after the orange meat is removed

    Squeeze the remaining oranges after the orange meat is removed

  6. Home Cooking Recipe: The fire is boiled and the fire is turned

    The fire is boiled and the fire is turned

  7. Home Cooking Recipe: Burn until the orange meat is transparent and squeeze into a small amount of lemon juice

    Burn until the orange meat is transparent and squeeze into a small amount of lemon juice

  8. Home Cooking Recipe: On the already cut (duck) foie gras, sprinkle with salt, black pepper powder

    On the already cut (duck) foie gras, sprinkle with salt, black pepper powder

  9. Home Cooking Recipe: Heat the pan and put the salt and pepper on the side.

    Heat the pan and put the salt and pepper on the side.

  10. Home Cooking Recipe: Sprinkle with the appropriate amount of sea salt and pepper, wait until the bottom is browned, turn over, continue to fry until browned

    Sprinkle with the appropriate amount of sea salt and pepper, wait until the bottom is browned, turn over, continue to fry until browned

  11. Home Cooking Recipe: Take out the (duck) foie gras, the same pot, add balsamic vinegar, 10g of sugar, burn until thick, set on the plate

    Take out the (duck) foie gras, the same pot, add balsamic vinegar, 10g of sugar, burn until thick, set on the plate


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