Versez dans une casserole la crème fraîche et le foie gras coupé en dés
Mettre la casserole à feu doux et mélanger au fouet jusqu’à ce que le foie gras soit bien fondu, ne surtout pas faire bouillir
Retirez du feu, ajoutez le morceau de bouillon de volaille émietté et mélangez de nouveau. Réservez la sauce
Préparation du magret : Incisez régulièrement la graisse du magret en losange avec la pointe d’un couteau.
Parsemez une belle pincée de fleur de sel dans une poêle chauffée à blanc et y déposer le magret, côté graisse
Laissez colorer la peau du magret jusqu’à « croustillance » et le retourner pour 2 min. Le retirer immédiatement de la poêle
Servir tranché (après l’avoir remis au four pendant 10 min à 100°C) avec la sauce réchauffée à feu doux (ajoutez l’armagnac)
Notes
Note de Plaisirs Fermiers :
Pour le magret et le foie gras, rien de mieux que celui de Chez Morille !
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