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Whole Duck Foie Gras with 2 Peppers and ChampagneFor this recipe, the Foie Gras is left to mature in genuine Champagne with two aromatic types of pepper. Sarawak is pepper that originates from the heart of Malaysia, and Maniguette, or Guinea Pepper, was discovered on the western coast of Africa, along the edges of the Gulf of Guinea.
The best way to present the Foie Gras is in its pure excellence on its own. Served with warm toasts or country style bread.
ROUGIE recommendation: serve your Foie Gras fresh but not chilled. Take it out of refregirator 15 minutes before eating.
You can find our 3 references of Whole Duck Foie Gras with 2 Peppers and Champagne in the "logistic details" rubric. |
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