Foie gras will be on every table like every year at Christmas, but how to prepare a great chef’s aperitif?
Number of people : 4
Preparation: 10 Minutes
Cooking Time: 10 Minutes
Type of recipe: Aperitif, starter
On your work surface:
- 200 gr of Delpeyrat whole duck Foie Gras by Guy Martin subtly flavored with 4 berries
- 250 gr of dark chocolate 60%.
- 1 bottle of rosé champagne
- Miscellaneous : Champagne flutes – wooden picks
Put on the apron!
No, we don’t bite into the chocolate, you’ll crack later! Gently melt the chocolate in a double boiler or in the microwave in 10-minute increments. The result should be a smooth, shiny melted chocolate. Simply put.
Keep the chocolate warm.
With a knife dipped in hot water, cut slices of semi-cooked Foie Gras about 2 cm thick.
Cut these slices into sticks and then into 2 cm cubes.
Pour the Champagne very cold (6 to 7°C) in flutes.
Then prick each cube of Foie Gras and dip it gently into the chocolate, taking care to leave the top side (in which the prick is planted) without chocolate.
Place the chocolate cubes delicately on the end of their spikes in the Champagne flutes and serve immediately.
Take the time to appreciate the sweetness of the Foie Gras, the melting of the chocolate sublimated by the sparkling of the Champagne. Tasty sensations guaranteed!
Cette publication est également disponible en : Français (French)
