SERVES 4
INGREDIENTS
- 6 eggs or 4 eggs according to your appetite
- 80g of parmesan
- Fillets of smoked duck mart bought already cooked and under plastic in trade
- Fat duck foie gras (a large knob of about 10 gm)
DIRECTION
- In a bowl, beat the eggs and add the Parmesan
- Melt over medium fat duck liver in a skillet (about one large knob)
- Add the egg mixture and Parmesan when the stove is hot (it should sizzle)
- Evenly distribute the omelet and when it is almost cooked add the duck breasts fillets
- Be careful not to overcook the omelette it's still much better soft. As you can see my picture on the presentation is not easy to succeed but the recipe is easy (less than 10 minutes!) No need to add salt or pepper.
- Remember to keep the fat from foie gras when you eat foie gras, it keeps very well in the fridge like butter.
- No doubt the English will replace their eggs with meat (any) omelet this morning if you made them taste!
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