Quebec foie gras, brioche crostini, red wine candied onions and caramelized apples - virtuel workshop version

Preparation time: 30 min

Preheat your Oven at 425 °F

• To prepare before class

  Ingredients

  Make sure all of your ingredients for the recipes are mesured.

  Material

  1 saucepan, 1 wooden spoon, 1 anti-adhesive pan, 1 pair of tongs, 1 peeler.

• Red wine candied onions

  In a hot pan, add the butter and the oil, and cook the pearl onions. Add the sugar, slightly caramelize and deglaze with the red wine. Lower the heat and let simmer to caramelize the pearl onions. When the wine gets to a syrupy consistency, stop cooking.

• Foie gras and caramelized apples

  Season the foie gras with salt and freshly ground black pepper. In a hot pan, sear them for 1 minute on each side. Place them on paper towel to absorb exceeding oil, and keep warm. Degrease your pan and add the apple cider and the sugar, then let it caramelize. Add the apples and caramelize until they reach a beautiful golden color. Simmer for 2 more minutes, making sure the apples remain a little crispy. Toast the brioche slices and cut them in half diagonally.

• To serve

  At the center of a plate, place a golden brioche slice. Nicely align 4 pieces of caramelized apples on top, and place the foie gras on top. Baste your plate with the red wine candied onions jus. Decorate the plate with 2 more pieces of caramelized apples, and place some parsley leaves or young shoots to garnish.