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Foie Gras Mi-Cuit 半熟鴨肝配鮮橙果皮醬與法式軟包

Foie Gras Mi-Cuit with Orange Marmalade & Brioche ｜半熟鴨肝配鮮橙果皮醬與法式軟包

bonnie.yveskitchen
法式半熟鴨肝搭配香甜橙醬與法式軟包，簡單卻優雅，是經典法式前菜的迷人組合。
Foie gras mi-cuit paired with orange marmalade and soft brioche — a simple yet elegant combination, perfect as a classic French appetizer.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer
Cuisine Western
Servings 1

Ingredients
  

  • 2 slices 半熟鴨肝 Foie gras mi-cuit
  • 1 pc Brioche 法式甜包
  • 適量 鮮橙皮果醬 Orange marmalade

Instructions
 

  • 法式甜包切薄片，輕烤至脆身。
  • 以浸過溫水的小刀，小心將整個鴨肝取出，切成片狀。
  • 在鴨肝上加上適量鮮橙皮果醬，即成。
  • Slice the brioche thinly and lightly toast until crisp.
  • Dip a knife in warm water, carefully unmold the foie gras, and slice it.
  • Top the foie gras with orange marmalade and serve immediately.
Keyword Foie Gras MI-Cuit