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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!


Recipe for 4 persons

Foie gras

6 Unit(s)
Foie gras scallop


2 Unit(s)
Granny smith apple
0.50 Unit(s)
Lemon juice
1 Stick(s)
6 Grape(s)
2 Unit(s)
Star anise
0.10 Gr
Wheat flour
50 Ml
Maple syrup

Caramelized onions

36 Unit(s)
Pearl onion
1 Ml
White balsamic vinegar


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: 20.00 min

Preheat your Oven at 400.00 °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

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