{}

Foie gras oysters

In this preparation, the liver is marinated in Macvin du Jura, a wine described as rich with impressions of hay, resin, and almond paste.

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Makes 200g.

component image
component image

Allergens and dietary requirements

  • Sulphite

Ingredients

250
g
goose liver / foie gras d'oie
15
g
Macvin du Jura
5
g
cognac
2
g
curing salt
2
g
salt
as needed
edible silver spray

Scale recipe

component image