Portion: 6, preparation: 10′, cooking time: 20′
6 slices raw duck foie gras (about 50 g each)
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.