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Pan fried foie gras in goose fat, served with date cake

Duck fat , Goose fat
Ingredients

Foie Gras

Goose or duck lard

Pear

Mead

Walnuts and pistachios

Date cake: Chopped dates

Water

Soda

Soft butter

Egg

Flour

Baking powder

Recipe

Preparation:

  1. Put the chopped dates into a saucepan, pour 250 ml of water and bring to a boil. Add one teaspoon of baking soda, mix everything and put aside to cool down. In a bowl, mix 125g of butter for a fluffy mass. Add one egg and the cooled date (along with the liquid). Sieve 185g of flour with baking powder and add into the mixture. Mix everything thoroughly with a spoon. Put the dough into a mold and bake it for about 40 minutes at 180 ºC.
  2. Foie gras – take the liver out of the fridge 5 minutes before frying. Cut into slices with a minimum thickness of 1.5 to 2 cm. Fry in goose or duck lard for 2-3 minutes on both sides, until they are golden brown.
  3. Wash the pears, peel and slice, removing the seeds. Briefly fry the fruit in the mead heated in a pan.
  4. Put the foie gras on the pieces of the date dough, decorate with pear and chopped walnuts and pistachios.

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