Foie gras half-cooked on its bed of four-quarters fondant
Foie gras half-cooked on its bed of four-quarters fondant
Preparation time: 10 minutes
Cooking time: 3-4 minutes
For 4 people :
- 4 slices of four-quarter pure butter Ker Cadélac
- 1 foie gras half-cooked duck
- 1 beautiful fig fresh not too ripe
- 1 jar of jam figs
- 4 small pinch of fleur de sel
- Freshly ground pepper
Preparation:
- In a hot, non-stick pan, grasp the slices of pound on each side until brown.
- Then cut four thin slices of foie gras with a knife previously passed under hot water, then divide them in half
- On every 80s, place a spoonful of jam figs
Then put the slice of foie gras cut in half, on the jam
- Finally, cut down neighborhoods in the fig and place them on each slice of pound and sprinkle a few grains of fleur de sel and pepper on the foie gras
The trick in addition : To unmold cleanly foie gras, put the jar upside down under a trickle of boiling water for 3 to 5 seconds and then put it on the cutting board.
