Crème de foie gras (Slideshow version)
Stage 1/11 : 5 min.
Pour 250 ml liquid cream, 10 ml Brandy (Cognac or Armagnac) and 10 ml Port into a pan on low heat. Add 1.5 g salt, 0.5 g pepper, 1 pinch "Quatre-épices" spice blend and 125 g raw foie gras cut into pieces.Heat gently until the foie gras has completely melted.