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Ingredients
La veille
- 1 foie gras de canard cru, dénervé (500 g env.)
- ½ c. à café de quatre-épices moulu
- 1 pincée de noix de muscade fraîchement râpée
- 2 c. à café de sel
- du poivre moulu
- 10 g d'armagnac
- 6 figues sèches, coupées en petits dés
- 500 g d'eau
- Nutrition
- per 1 portion
- Calories
- 2782 kJ / 665 kcal
- Protein
- 7 g
- Carbohydrates
- 15 g
- Fat
- 64 g
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