Foie gras escalope deglazed with apple vinegar, mushroom, bacon and pumpkin seed crumble

Preparation time: 45 min

Preheat your Oven at 400 °F

• Mise en place

  You can roast the pumpkin seeds in the oven for 4 to 6 minutes.

  Finely chop the onion, shallot, chives and green onion (whistle).

  Cut the bacon into julienne strips.

  Slice the button mushrooms, then into sticks, and finally into brunoise.

  Make mini croutons with the baguette.

  Julienne the green apple and mix with the cider vinegar.

• Escalopes foie gras Rougié

  Dip the cutlets lightly in flour, patting them to remove the excess. Place them in a hot frying pan (non-stick ideally), about 1 mn on each side.

  Place them on a paper towel on a plate. Deglaze the pan with the cider vinegar, moisten slightly with water depending on the thickness of your caramel. Reserve this sauce for the finishing touch.

  Just before serving, put them in the oven for about 3 to 4 minutes to finalize the cooking.

• Crumble

  In a hot pan, cook the bacon for 2-3 min, add the pumpkin seeds. Put aside on a scott towel. Using the same pan, cook the onion and shallot with a bit of oil, add and brown the mushrooms and season to taste. Put aside in a bowl. Warm you pan again with oil and a spoon of butter, brown the bread croutons then mix all the ingredients together, add the chives and the greeon onions. Cook for 2 minutes. Spread on a baking tray and bake in the oven at low heat for 2 hours 165°F (75°C). Let cool down and blend in a mixer to get the crumble.

• Assembly and finishing

  In the dish of your choice, place a schnitzel (for an appetizer), or 1/3 of a schnitzel (for a tapas).

  Partly cover with the pumpkin-mushroom crumble, and finish with a drizzle of apple vinegar caramel and a few julienne apple slices.