Preview

Pan seared foie gras, granny smith apples confit with maple syrup and spices, caramelized pearl onions, speculos crumble |

Salted, Vegetables and Fruits

Sweet and salty recipe with a Quebec touch!

Note

Use frozen pearl onions so you won't have to waste time peeling them

Ingredients

Recipe for 12 tapas

Foie gras

6 Unit(s)

Foie gras scallop

Apples

3 Unit(s)

Granny smith apple

0.50 Unit(s)

Lemon juice

1 Stick(s)

Cinnamon

6 Grape(s)

Cardamom

2 Unit(s)

Star anise

2 Tbsp

Flour

50 Ml

Maple syrup

Caramelized onions

36 Unit(s)

Pearl onion

15 Ml

White balsamic vinegar

Garnish

1 Sprig(s)

Flat parsley

10 Unit(s)

Speculoos biscuits

Butter
Salt and pepper

Pan seared foie gras, Granny smith apples confit with maple syrup and spices, caramelized pearl onions, speculos crumble |

Preparation time: 20 min

Preheat your Oven at 400 °F

Prep

Peel the apples, slice in 12 parts, spray with lemon juice and maple syrup.

In a ziploc bag, crush the biscuits using a pastry rolling pin.

Remove the parsley leaves and put aside in ice cold water.

Crush the cardamom seeds.
Foie gras

Season and flour the foie gras.

In a hot skillet, sear the foie gras for 1 minute on each side. Put on a baking tray and bake in the oven for 5 minutes before serving.

Slice in 4 when ready to serve.
Apples

In a hot pan, pour the maple syrup with the spices, let reduce for 2 minutes and add the apple pieces.

Roll the apples in the syrup but don't over cook the apples.
Onions

In a hot pan with a spoon of butter, a dash of olive oil, sweat the onions and degaze with white balsamic vinegar.

Add two pinch of salt, remove from heat.

Cover and keep aside warm.
Plating

In your plate, put 2 pieces of apple, 2 piece of foie gras and 3 onions.

Garnish with the biscuit crumble and parsley leaves.

Use frozen pearl onions so you won't have to waste time peeling them

Cooking schedule

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