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I bring you the easiest and simplest way to make foie-micuit, a perfect aperitif for Christmas dinners.
INGREDIENTS:
1 whole raw foie (600 g)
1 litre of milk
Salt
To macerate:
7 g salt (12 g per kg of foie)
2 g brown sugar
White pepper
3 tablespoons of cognac
I bring you the easiest and simplest way to make foie-micuit, a perfect aperitif for Christmas dinners.
INGREDIENTS:
1 whole raw foie (600 g)
1 litre of milk
Salt
To macerate:
7 g salt (12 g per kg of foie)
2 g brown sugar
White pepper
3 tablespoons of cognac
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