Recipes

Oeufs cocotte au foie gras

One day, I found one jar of discounted Foie gras at Fortnum & Mason, so I decided to make ours cocotte au Foie gras with duck egg and quail eggs.

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Ingredients: foie gras,crème fraîche, duck egg and quail eggs.

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I used 3 little ceramic containers to make this dish. The first layer is Foie gras, the second layer is crème fraîche, the third layer is one duck egg or three quail eggs.

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Take a bigger deep baking tray, add boiled water to the tray, the water level should be same as the contents of those little ceramic containers.

Oven: 200° 15 mins, both top and bottom heating elements, without a lid.

Pot: bring the water to boil, steam on low heat for 10 mins, with lid.

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You can add some caviar for extra flavour.

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You can also try to use some fresh herb, salt and pepper for decoration.

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This dish is a perfect starter for entertain.

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Quail eggs are prettier, duck egg is better for making running yolk.

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You can eat it by itself, or dip bread inside.

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