Preview

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.

Note

Be careful not to overcook fresh foie gras to avoid it melting away or becoming dry.

Ingredients

Recipe for 12

For the toasts

6 Slice(s)

Raisin bread

6 Unit(s)

Foie gras scallop

300 Gr

White onion

50 Ml

Calvados

3 Sprig(s)

Thyme

30 Ml

Sugar

Topping

1 Unit(s)

Granny smith apple

1 Tbsp

Lemon juice

1 Tsp

Sea salt flakes

Pan seared foie gras, raisin bread toasts and Calvados onions compote, Granny smith |

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.

Cooking schedule

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