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Raisin bread toasts, pan seared foie gras and compoté onions with sortilège whisky

Tapas, Salted

A perfect bite with a glass of champagne on christmas time.
Note You should never over cook a fresh foie gras, otherwise it's gonna get dry.


Recipe for 12

For the toasts

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

Preparation time: 30.00 min

  • For the preparations
    Minced 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, 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 platting
    Toast 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.

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