Ingredients: For 4 people
½ Kg. Of beans
½ onion
white pepper
coarse salt
carrot
1 glass of milk
1 nail
4 small pieces of duck liver
olive oil
Preparation: We cook the beans, better fresh, together with the onion, salt, carrot and cloves. For this dish, it will be better to overcook a little. Once we open the pot, we put the mixer in the blender and thin it with milk.
The result is a light cream with a pleasant texture. For those who love cooking, it is preferable to pass the beans through a chinois and then sieve the cream. Put the four pieces of liver in a frying pan, turn and turn and place in the center of the plate. Serve very hot.
Pairing: Viña Bujanda Tinto Jóven. A subtle and elegant wine, with a bluish and violet hue. Tinted, dense and abundant tear, it is intense in aroma with precise Rioja Tempranillo character, where aromas of black and red fruits such as raspberry stand out, mixed with dairy aromas and light hints of cream caramel.
Why?
A smooth, simple and easy to prepare cream for a balanced low-fat meal. A perfect combination to pair with an excellent wine of the year such as this one from Viña Bujanda.
The combination of the main ingredients of the dish: duck pocha beans and duck foie, make the cream an excellent first course, light and tasty.
All this will be dragged in the mouth and compensated with the intensity and balanced acidity of Viña Bujanda, which allows us to start again with the next spoonful and so on.
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