Foie Gras from Périgord
Périgord — Mother recipe · en it
The foie gras from Périgord is a culinary delight steeped in history and tradition, made with the finest local duck.
📷 l214 — CC BY 3.0 (Wikimedia Commons)
⏱️ 20 min prep + 15 min cottura · 2 porzioni · facile
Ingredients
- 200g of foie gras
- 1 tablespoon of butter
- 1 onion
- 2 cloves of garlic
- 100g of bread slices
- 100g of grana cheese
- Salt and pepper to taste
Method
- Prepare the foie gras by slicing it thinly.
- In a pan, sauté the garlic and onion in a bit of butter.
- Add the foie gras slices and cook for 2-3 minutes on medium heat.
- On a plate, place the bread slices and top with the foie gras.
- Place the grana cheese slices over the foie gras.
- Cover with the remaining bread slices and wrap with baking paper.
- Toast under the oven for 10-15 minutes or until the bread is golden.
- Serve hot.
The story
Foie gras has been a luxury dish in France for centuries, with its roots tracing back to ancient Eastern civilizations where it was prepared as a sacred offering. In Périgord, the tradition of foie gras has been maintained for generations, with farmers feeding the ducks with sugars and fruits to achieve high-quality foie gras.
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