Preview

Pan seared foie gras, cider caramel french toast, confit apples |

Salted

Pretty black ramekin, caramelized apple wedges with a piece of golden and crisp brioche. Topped with a piece of foie gras and a Porto sauce reduction.

Note

Be careful, you could easily over cook the foie gras, or dry out the French toasts.

Ingredients

Recipe for 12 tapas

Foie gras

6 Unit(s)

Foie gras scallop

12 Turn(s)

Freshly ground black pepper

6 Pinch(es)

Sea salt flakes

50 Ml

Maple syrup

12 Unit(s)

Micro mesclun

Caramelized apple wedges

2 Unit(s)

Golden delicious apple

4 Nut(s)

Butter

60 Gr

Maple syrup

French toast

3 Unit(s)

Egg

2 Unit(s)

Egg yolk

150 Ml

35% cooking cream

325 Ml

Milk

5 Turn(s)

Fresh ground black pepper

6 Thick slice(s)

Brioche bread

Salt and pepper

Preparation time: 25 min

Preheat your oven at 425 °F

Foie gras

Season both sides of the foie gras slices. Heat a non-stick pan, and sear in it the foie gras slices 1 minute on each side than transfer them on a baking sheet, deglaze the pan with port wine and let reduce, until a syrupy consistency. You can bake the foie gras 1 minute in the oven before putting it on the plate.
Caramelized apple wedges

Peel the apples, cut into quarters, remove the heart and slice in half again. In a hot pan, add the butter and brown sugar. Add the apple slices and brown them on each side.
French toast

In a bowl, mix the eggs and the yolks, beat lightly with a whisk. Add the milk and cream, beat the mixture again, season. In a brioche, cut thick slices about 2 cm then make 12 pieces of 6 cm * 2 cm then dip them in the previously made mixture. In a skillet over medium heat, add three knobs of butter, lightly drain your pieces of brioche and fry them, Make sure you get a golden brown color on each sides. Just bake them in the oven 2 minutes before serving.
Plating

Place on the edges In small black ramekins two slices of caramelized apples. Place in the center a piece of French toast and a slice of foie gras on top. Drizzle lightly the Porto wine reduction, finish with some fresh cracked pepper, sea salt and few young shoots.