Originally, millas was a poor man's dish, widespread in industrial corn production areas. It was done at the end of winter, during the manufacture of pork, goose or duck confit, because it was made in the cauldrons used for cooking the confits. This gluttony certainly arouses the nostalgia of our elders. Let's revisit his recipe for our festive meals!
|Number of persons||Preparation time||Cooking time|
|4 guests||30 minutes||1h30|
For the millas
- 900 g white corn flour
- 4 liters of cold water
- 30 g salt
For the foie gras
- 1 lobe of fresh duck foie gras
For the marmalade
- 4 very ripe oranges
- 105 g sugar
- 10 cl of Grand-Marnier
- Put cold water and salt in a cast iron pot.
- Add the flour in rain (in cold water) and stir with a whisk.
- Heat until boiling.
- Continue to stir with a wooden spatula for an hour without stopping.
- Pour it on a floured tea towel and let cool.
- Cut into pieces and set aside.
- Cut it into 10 regular slices and fry them on a board.
- Peel the oranges and remove the supremes.
- Cook them in a pot with the sugar.
- At the end of cooking, flambé in Grand-Marnier.
On a slice of pan-fried millas, spread the marmalade in a thin layer, then position the escalope of foie gras.