Foie gras marinade

Foie gras marinade

By
From
Becasse
Makes
enough to marinate 1 foie gras
Photographer
Steve Brown

Ingredients

Quantity Ingredient
150ml white port
150ml see method for ingredients
80ml sauternes
salt and freshly ground pepper
50ml truffle oil

Method

  1. Put the port and wines in a heavy-based saucepan and bring to the boil. Lower the heat and simmer for 1 minute then add the salt and pepper. Whisk in the truffle oil and set aside. Pour over the foie gras while warm.
Tags:
restaurant
Becasse
Justin
North
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