A return to the practices of yesteryear for this delicate liver confit. On the menu, slow cooking that respects the ingredients and reveals their full flavor.
A subtle blend of meats. With 41% liver, the confit is easy to spread and benefits from an optimal taste blend. You can spread it on toasted gingerbread to bring out the flavors of this recipe. Very few ingredients, always. Pork belly – a “noble” fat – French Bleu-Blanc-Cœur pork and chicken livers, and a touch of fine champagne.
Time to celebrate. Liver and fine champagne: Hénaff has brought together noble and tasty ingredients in a verrine. No wonder the confit is perfect as an aperitif. Brown some toast to contrast with its creaminess: it’s all there for an excellent gourmet moment.
*Origin: France
| Per 100g | |
|---|---|
| Energy values | 312 kcal / 1289 kJ |
| Fats and oils | 28g |
| Of which saturated fatty acids | 10g |
| Carbohydrates | 0.9g |
| Of which sugars | 0.5g |
| Protein | 14g |
| Salt | 1.4g |
