Rested Tequila foie gras with plums

Name: Rested Tequila foie gras with plums - Scoolinary Recipes
Prep time: 60 min
Cook time: 60 min
Total time: 60 min
Cuisine: Course Sous Vide at Home

Originals

Tony Botella

Tony Botella lleva más de 15 años investigando, analizando y desarrollando la técnica de la cocina al vacío. Y, aún más importante, sabiendo enseñar esta técnica de forma clara y segura.

Level Intermediate

TIme

60 min

2 hs vacuum + 24 hs, 12 days refrigeration, 1 h oven, 7 days reserve

Type of dish Starters

Allergens Sulfitos, Sulphites

This recipe belongs to:

Sous Vide at Home

Watch recipe in video

Tony Botella

Tony Botella has been researching, analyzing and developing the sous vide cooking technique for more than 15 years. And, even more important, knows how to teach this technique clearly and safely.

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Rested Tequila foie gras with plums

Tony Botella

TIme

This recipe belongs to:

Sous Vide at Home

Tony Botella

Want to see the full recipe?

Nice to see you again at Scoolinary!

Welcome to Scoolinary!

Rested Tequila foie gras with plums

Tony Botella

TIme

This recipe belongs to:

Sous Vide at Home

Tony Botella

Want to see the full recipe?

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Nice to see you again at Scoolinary!

Welcome to Scoolinary!