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340d353b 42f9 490a 8b14 a056794e986e  2016 12 28 13 52 16
Godtsulten
Godtsulten

600 g foie gras
2 legs confit de canard
9 g salt
3 g sugar
1,5 g pepper
15 g Pernod

Prep foie gras and legs. Mix with spices. Bake 3 min at 120 degrees celsius. Cool 5 min and roll tight in 3 layers of clingfilm. Store in fridge 24 hours.