Perlehøne breast with heart of Foie Gras in glace of honey and thyme

Ingredients for Perlehøne breast with heart of Foie Gras in glace of honey and thyme

Instructions for Perlehøne breast with heart of Foie Gras in glace of honey and thyme

To prepare the Perlehøne breast with heart of Foie Gras in glace of honey and thyme recipe, please follow these instructions:

Perlehøne breast Perlehøne breasts can be purchased at the butcher carved: together with foie grasen. Cut a pocket in the chest, in which foie grasen placed. Perlehøne breasts Brown in hot oil and brushed with honey. Before serving fried the approx. 10 minutes in oven at 200 degrees c.

Sauce: Brown skalotte the onions in hot oil. Add fresh chopped thyme and honey. When the honey is buzzes with sound up, add veal broth. Let sauce simmer about 10 minutes. Before serving to the sauce whipped up with cold butter.

Potatoes: < BR > POMMES RISSOLLÉES
The potatoes are boiled, peeled and made cold. Fried golden in the hot oil. Can possibly. seasoned with a little fresh thyme leaves.

Serving: Cut the breast of a single time on the bias, so one can see foie grasen. Place the bottom of the plate. Vegetables at the top and the sauce as a mirror on the bottom of the plate.

The potatoes are served alongside.