Portion: 6, preparation: 10′, cooking time: 20′

6 slices raw duck foie gras (about 50 g each)

1 onion

1 pear

1 c. tablespoon of ginger cold syrup

1 c. teaspoon cinnamon cold syrup

6 cl balsamic vinegar


Pepper and salt

Peel the pears, cut them into 4 and remove the seeds. Peel the onion and finely chop.

Pour the cold ginger and cinnamon syrups into a hot pan. Then add the pears and fry for 2 minutes in the cold syrups, then add the onions, and cook for 10 minutes. Then deglaze the pears with the balsamic vinegar.

In a very hot frying pan, put the foie gras before floured and leave them for 1 minute, then turn them over for 1 minute, cut off the heat, season and resérver them.

Sauté pears for 2 min in cooking fat

Serve foie gras with pears.

It is possible to replace the cold cinnamon syrup with the cold pink berry syrup.


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