Pan seared foie gras, raisin bread toasts and a compoté of onions with calvados with parsley leaves

Tapas, Salted

A perfect bite with a glass of champagne during the holidays.


Recipe for 12

For the toasts

2 Slice(s)
Raisin bread
2 Unit(s)
Foie gras scallop
1 Unit(s)
White onion
50 Ml
30 Ml
  • Vegetable oil
  • Salt and pepper

Preparation time: 30 min

  • For the preparation

    Mince the onions finely. Cut the slices of bread in 6 pieces.

  • For the bites

    Put some salt and pepper on both sides of the foie gras and in a dry skillet, sear the foie gras on both sides until you get a nice golden brown. Reserve them on a baking tray with scott towel, and cut them in 6 pieces. In a hot pan with vegetable oil, sear the onions for 8 to 10 minutes, add the sugar and continue to cook for another 4 minutes then deglaze with the Calvados and flambée.

  • For the platting

    Toast the pieces of bread in the oven. Place the foie gras in the oven for two minutes. Top the toasts with a tea spoon of onions, add the foie gras and finish it with a pinch of sea salt and a crack of black pepper.

Be careful not to overcook fresh foie gras to avoid it melting away or becoming dry.

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