Micuit de Foie with red wine Mencia sauce

 

Ingredients

  • 2,2 lb duck’s liver
  • 5 grs. of sugar
  • 15 grs. of salt
  • Brandy
  • Cognac
  • A bottle of Mencia wine of Valdeorras
Micuit de Foie with red wine Mencia sauce

Making

Fist of all cut the liver in pieces make sure it’s completly free from impurities.
Then put the salt, the sugar and the coñac.
Leave it twelve or twenty-four hours freeshing and then roll it.
Put each 0,22 lb about four minutes in the oven. If you enjoy foie you’ll love it.
The final ingredient and which makes the dish delicious is the Mencia’s same from Valdeorras.

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Author:

Casa Galaica

C/Eugenio fernández, 27-bajo

Reserv Phone: 988 34 72 35