gateau-d-endives-et-magret-d-oie-sur-reduction-d-orange

Endive and goose breast cake on an orange reduction

Ingredients

  • 400g endives
  • 2 untreated oranges
  • 50g butter
  • 100g of dried goose breast

Directions

Peel off the layers of the endives.

Pan-fry them quickly in butter.

Form a sort of cake in a small ramekin alternating a layer of endive leaves and a slice of dried goose breast. Repeat 4 or 5 times.

Warm slightly with a reduction of orange juice and zest mixed with melted butter.

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