Foie Toast with Jamon Iberico
Print This Recipe
Ingredients
* 1 lb. onions
* 8 olive oil spoons
* 1 sugar spoon
* 1 glass of dry white wine
* 4-8 big slices of bread
* 4-8 duck foie filette
* 4-8 Slices of Jamon Iberico
* salt
Preparation
Slice the onions and put in a pot with the olive oil and sugar.
Cook at low fire for 1 hour (microwave 15 minutes). Cover the pot.
Add the wine and cook for another hour without the cover at low fire (if you do this part the day before, flavors will stand out).
Toast the bread and spread the mixture on it.
Lay one slice of Jamon Iberico on top.
Prepare a pan at high fire and when it’s very hot cook only for 30 seconds each side of the duck foie.
Lay it on top of the Iberian acorn ham and pour some kitchen salt on it.
