Pan seared foie gras, raisin bread toasts and a compoté of onions with calvados with parsley leaves
A perfect bite with a glass of champagne during the holidays.
IngredientsRecipe for 12
For the toasts
- 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.