Ingredients
- 500 g tagliatelle
- 200g g Foie gras entier mi-cuit au torchon La Ferme St Jacques
- 20 cl Crème fraiche
- 1/2 tsp Nutmeg
- 1 tsp Himalayan salt
- 1 pinch White pepper
- 1 pinch Black pepper Freshly grated
- 1 pinch Baies roses
Servings: people
Instructions
- Cook the pasta in salted boiling water. Cut the half cooked whole duck liver into 8 pieces, then cut the pieces into halfs. Reserve 6 of them to decorate the dish at the end.
- In a pan, mix the crème fraîche with the nutmeg, the duck liver pieces, the salt and the freshly grated black pepper, and simmer for 5 minutes.
- Add the pasta to the sauce and stir from time to time during 1 minute.
- Use then the 6 pieces of duck liver and the baies roses to decorate your dish.
Recipe Notes
Recipe by: Jihane Feghali
