Carpaccio de Foie
Esta receta me apasiona. Lo más importante es escoger un buen foie fresco. De unos 500 gramos. En mi caso me acerque a ver al gran Higinio, Hermanos Gómez de la Galería Comercial Magallanes en Madrid (
Una vez tenemos el foie, solo hace falta cortarlo en un lámina muy fina con un cuchillo bien afilado y templado en agua caliente, para que se deslice bien por el foie. Pimienta y escamas de sal al gusto terminarán de condimentar este exquisito bocado.
Duck Foie Carpaccio
I’m passionate about this recipe. The most important thing is to choose a good duck foie. As fresh as you can get. About 500 grams. I went to the great Higinio of Hermanos Gomez Poultry, Magallanes Market, Bravo Murillo Street, 33 in Madrid. A guy who knows everything about birds, he’s a sage! He recommended a foie from Les Landes in south west France. It has a very short shelf-life, because as the duck is slaughtered the foie is sent straight to Madrid.
Once you have the foie, you need to cut a very thin portion with a sharp knife tempered in hot water, to slide right through the foie. Toss some black or white pepper and fine sea salt crystals to finish this exquisite bite.
