Gastronomy  Foie-gras with Ginger cake recipe
11/12/201409:00 TV5MONDE

★Christmas recipe: Foie gras and gingercake with green lemon zests and Espelette pepper




For 4 people:
 
_300g of raw foie gras
_4 slices of ginger cake (0.5cm thick)
_1/2 green lemon
_1 pinch of Espelette pepper
_Salt, mild pepper
 
You also need a container with the following dimensions 10 x 10 x 2 cm


Preparation:
 
Cover the inside and edges of the container with a plastic film and make it still with an elastic band. You should have enough film on the edges to cover the top later on.
 
Grate the lemon zest and mix it together with the Espelette pepper.
 
Cut the foie gras into 6 slices and sprinkle salt and pepper on them.
 
Heat a saucepan without any oil or fatty substance and fry each slice for 1 minute on each side.
 
Make them soak on some absorbing kitchen paper.
 
Cover the whole surface at the bottom of the container with half of the foie gras.
 
Sprinkle with half the mixture of lemon and Espelette pepper.
 
Dispose the ginger cake on the whole surface and adjust it to the size of the container by cutting it. Then finish with a layer of the remaining foie gras.
 
Sprinkle again with the remaining mixture of lemon and Espelette pepper.  
 
Fold the plastic film over the top, gently press and leave in the fridge for at least a night.
 
Just before serving, remove from the tin and take off the plastic film.
 
Cut in length into 4 parts.
 
Serve with bread toasts...

It is ready, enjoy !
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