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Ceredfoie de Chevre I Recipe

Ingredients

1 cup chit-fil pan liquid

2 tablespoons lemon juice

2 tablespoons impure lemon zest

3 tablespoons poached lemon or lime

1 tablespoon chilled grape juice

2 tablespoons grenadine syrup

2 teaspoons ginger juice

4 slices mussel

Directions

In a glass large bowl, mix concentrated lemon juice, lemon zest, poached lemon or lime juice, grape juice, grenadine syrup and ginger juice. Cut cored foie gras into 1-1/2 inch slices. Cover and refrigerate until serving.