Tuesday, March 11, 2014

Tapas Tuesday: Foie

This weeks tapa: Foie
English translation: duck liver

Despite the established French tradition of foie, the delicacy is quite popular among and mastered by the Spaniards. The smooth, buttery texture of the warm pan-fried foie mixed with the crunch of a baguette is something which can't be explained and which everyone should try! I've had foie topped with baked apple, with sweet or savory marmalade, with carmalized onions, with melted brie. You really can't go wrong. Believe me. Just try it. You won't be disappointed.

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