|Recette possible :
Ingredients for 4 people 4 steaklets of duck of goose in the fat 300 g of raw goose foie gras 100 g of cultivated mushrooms 25 g of peels of truffles(noses) 20 g of butter 50 cl of juice of truffle(nose) 2 c in of Porto 2 c in of juice of calf(veal)
Muscle man’s black pepper
Preparation of ingredients
Assemble steaklets of duck two by two and roll them on themselves and tie up them.
Let rest(base) 2 am in the refrigerator.
Clean mushrooms and cut them julienne.
Cut the liver of goose in cutlets 2 cms in thickness and the rest in small dice.
Cut steaklets of duck in 4 and tie up them.
In a stove, gild(bronze) the tour(ballot) of tournedoses and cook them 4-5 minutes on every face.
Reserve for the warmth.
In a small frying pan(jumper), annoy(sweat) them in a little butter