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Menu bluffant - Foie gras truffé à la vapeur et chutney de mangue épicé
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Ingredients
- 1 foie (1 lobe de 500 g) dénervé
- 1 c. à café de sel fin
- 1 c. à café rase de poivre moulu
- 50 g de muscat
- 500 g d'eau
- 1 truffe noire fraîche, finement râpée
- 50 g d'oignon, coupé en morceaux
- 1 c. à soupe d'huile d'olive
- 1 c. à soupe de miel
- 1 cm de gingembre frais râpé
- 1 jus de citron
- 1 pincée de curry en poudre
- 50 g d'abricots secs dénoyautés moelleux en cubes
- 200 g de mangue coupée en cubes
- Nutrition
- per 1 portion
- Calories
- 3520 kJ / 852 kcal
- Protein
- 8 g
- Carbohydrates
- 82 g
- Fat
- 19 g
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