CRUZ Special Reserve

CRUZ Special Reserve is a Red Port with an incomparably fruity flavour which perfectly accompanies foie gras, cheeses and fruits.


Recipe Pan-fried foie gras with spice bread

People : 8 Preparation :15 min Cooking time :10 min

Ingredients :

  • butter
  • 1 lobe of raw duck or goose foie gras of approximately 500 g
  • 3 apples
  • 1 plain loaf of spice bread
  • 1 jar of onion marmalade

Preparation :

  • Remove the veins from the foie gras, cut it into slices, and season both sides of each slice with salt and pepper.
  • Cut the peeled apples into small cubes and sauté them in the pan with the butter.
  • Finely slice the spice bread.
  • Pan-fry the slices of spice bread in butter for 2 minutes on each side.
  • Sear the slices of foie gras for 3 minutes on each side.
  • Presentation: Place a warm slice of spice bread on each plate, add a layer of warm apples, and top with the seared slice of foie gras. Repeat the operation eight to ten times according to the number of people to be served. Immediately serve hot alongside the onion marmalade.

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