Pan-fried foie gras with spice bread

recette-
bouteille-special-reserve

Pan-fried foie gras with spice bread

To enjoy with CRUZ Special Reserve

  • picto-personnes
    8 pers.
  • picto-temps
    15 mins.
  • picto-moyen
    Medium
Preparation
  1. De-vein the foie gras, slice and season on both sides with salt & pepper.
  2. Cut the peeled apples into small cubes and sauté in the pan with the butter.
  3. Thinly slice the spice bread.
  4. Fry the slices of spice bread in the butter for 2 mins. on each side.
  5. Sear the slices of foie gras in a hot frying pan for 3 mins. on each side.
  6. Presentation: place a warm slice of spice bread on each plate, add a layer of apples and top with a seared slice of foie gras. Serve immediately with onion confit.
Ingredients
  • Butter
  • 1 raw lobe of duck or goose foie gras (approx. 500 g)
  • 3 apples
  • 1 loaf of spice bread
  • 1 jar of onion confit

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