Recipe: Aftouch-cuisine's Fondue

Name: Aftouch-cuisine's Fondue
Prep time: 5 min
Total time: 5 min
Yield: 6 servings
Ingredients: 2 magrets de mulard bien dégraissés et coupés en gros carrés; 1 beau foie gras frais de canard déveiné de sa plus grosse veine et coupé en gros carrés; 1 bol de sauce au vin rouge (Cahors par exemple)*; 1 bol de coulis de cèpes*; 1 bol de beurre aillé et persillé fondu; 1 litre d'huile de pépins de raisins

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.7/5 (11 reviews) Meat

Prep 5 min

Total 5 min

Servings 6 serv.

cette recette créée spécialement pour les visiteurs d'aftouch-cuisine.com reflète le goût de mon attachement à ma région d'origine le Lot

Ingredients for 6 servings

This recipe has been specially created for our readers. It is based on products of my beloved Lot region.

Fondue recipe for 4-6 people :

2 duck fillets, trimmed and diced up
1 duck foie gras, trimmed and diced up
1 small bowl of red wine sauce
1 small bowl of
1 small bowl of garlic butter, melted
1 litre of rapeseed oil

Step-by-step directions

1 About an hour before the meal place your cubes of foie gras into the freezer.

2 Place your fondue set at the centre of the table. Start heating up the oil.

3 Place few plates with the meat and the sauce dishes around the table.

4 The principle of this dish is to cook the cubes of meat in the boiling oil and accompany them with your favourite sauce.

Try it! You will spend a warm and tasty time with your friends. I would advise you to serve a "Cahors" red wine or a "Madiran" like a Chateau Montus with this dish.

Foie gras Canard Magrets Fondue Fondue à la viande