Raisin bread toasts, pan seared foie gras and compoté onions with sortilège whisky
A perfect bite with a glass of champagne on christmas time.
L'idée déco You should never over cook a fresh foie gras, otherwise it's gonna get dry.
IngredientsRecipe for 12
For the toasts
Foie gras scallop
- Vegetable oil
- Salt and pepper
Preparation time: 30.00 min
- For the preparationsMinced the onions finely.Cut the slices of bread in 6 pieces.
- For the bitesPut some salt and pepper on both sides of the foie gras, in a dry hot pan, seared the foie gras on both sides until you get a nice golden brown.Reserve it on a baking tray with scott towel, and cut it in 6 pieces.In a hot pan with vegetable oil, seared the onions for 8 to 10 minutes, add the sugar and cook it still for 4 minutes, deglaze it with the Sortilège Whisky and flambé it.
- For the plattingToast the pieces of bread in the oven. And put the foie gras in the oven for two minutes.Top the toasts with a tea spoon of onions, add the foie gras and end it with a pinch of sea salt and crack pepper.
You should never over cook a fresh foie gras, otherwise it's gonna get dry.