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Pan seared foie gras, raisin bread toasts and calvados onions compote, granny smith |
Salted
A perfect bite with a glass of champagne during the holidays.
Be careful not to overcook fresh foie gras to avoid it melting away or becoming dry.
Ingredients
Recipe for 12For the toasts
Topping
Preparation time: 50 min
-
For the preparation
Thinly slice the onion.
Cut the bread slices into 4 pieces for a total of 24.
-
For the bites
Season the foie gras escalopes on both sides with salt and pepper. In a hot, fat-free frying pan, brown the escalopes on both sides. Set aside on a baking sheet with paper towels.
In the same pan with the foie gras fat, sauté the onion and thyme for 8 to 10 minutes. Add the sugar and caramelize for about 4 minutes, then deglaze with calvados and flambé.
-
For the platting
Finely julienne the green apple.
Toast the raisin bread and put the foie gras back into the oven for 4 minutes.
Let the foie gras rest for 1 minute before cutting each escalope into 4 pieces.
Top each toast with a teaspoon of onion compote, a piece of foie gras, a few julienne strips of green apple and finish with a pinch of sea salt and a turn of the pepper mill.
Be careful not to overcook fresh foie gras to avoid it melting away or becoming dry.
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Holiday Tapas! A complimentary glass of bubbly included!
- Pan seared foie gras, raisin bread toasts and Calvados onions compote, Granny smith |
- Mini rösti with cheddar cheese, sour cream, smoked salmon and chives |
- Mac & Cheese, Spinach, Truffle paste, Panko Breadcrumbs |
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- Duck breast skewers with sumac dates, parsnip mousseline, coffee sauce |
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- Pan seared foie gras, raisin bread toasts and Calvados onions compote, Granny smith |
- Mini rösti with cheddar cheese, sour cream, smoked salmon and chives |
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- Gourmet beef hanger toast AAA cooked on charcoal; country bread, candied onion and arugula, Parmesan mayo |
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