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.

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

Cooking schedule

Class with similar recipe

Saturday, December 7th 18:00 to 21:00

Quebec city

135 $ / pers.

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More information

14 / 14

135 $ / pers.

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