Entrances

Roasted foie gras, pear and grapes, Tartare® Cranberry & Pepper

Roasted foie gras, pear and grapes, Tartare® Cranberry & Pepper


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Leader Cyril Haberland, one star in the Michelin Guide for his cuisine at Château des Reynats, has designed and developed this delicious recipe for roasted foie gras, pear and grapes, Cranberry & Pepper Tartare.

Ingredients for 4 persons :

  • 1 150g jar of Cranberry & Pepper Tartare®
  • 4 thick slices of foie gras
  • 1 pear
  • 8 muscat grapes
  • 15cl of Monbazillac
  • 1 tablespoon of caster sugar
  • Salt flower

> In a saucepan, reduce the Monbazillac by 2/3 with the sugar until it has the consistency of a syrup.

> Peel, quarter the pear, cut the grapes in 2. Set aside at room temperature.

Heat a non-stick pan, roast the foie gras for 3 minutes on each side, add the fleur de sel.

> Arrange the foie gras on a plate, place a quenelle of Tartare®.

Add the fruit and a teaspoon of Monbazillac reduction.

Tip: You can replace the fruits with other fruits according to the seasons and your desires: figs, raspberries ...

Photo credit: Tartare®


Video: cooking French Pan Seared Goose Liver with Caramelized Apples Recipe (July 2022).


Comments:

  1. Tojajar

    Yes, really. All above told the truth. Let's discuss this question.

  2. Samujora

    In this something is I think that it is the excellent idea.

  3. Halliwell

    I consider, that you commit an error.

  4. Aldhelm

    the good result will turn out

  5. Mozuru

    Also worries me about this issue, where can I find more information on this topic?

  6. Anwar

    I congratulate, your idea is magnificent



Write a message