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!
IngredientsRecipe for 4 persons
- Salt and pepper
Preparation time: 20.00 min
Preheat your Oven at 400.00 °F
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.
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.
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.
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