Recipe: Aftouch-cuisine's Fondue

Name: Fondue campagne lotoise
Prep time: 5 min
Total time: 5 min
Yield: 6 portions
Ingredients: 2 magrets de mulard bien dégraissés et coupés en gros carrés1 beau foie gras frais de canard déveiné de sa plus grosse veine et coupé en gros carrés1 bol de sauce au vin rouge (Cahors par exemple)*1 bol de coulis de cèpes*1 bol de beurre aillé et persillé fondu1 litre d'huile de pépins de raisins

By chef patrick ★ ★ ★ ★ ★ 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