Foie gras poêlé, confit de vin rouge et pain d’épices





 



  • 8 small foie gras cutlets
  • 4 Pansy Flowers
  • Balsamic vinegar

Foie gras sauce

  • 100 g sugar
  • 75 g butter
  • 50 ml wine vinegar
  • 250 ml veal stock

Gingerbread

  • 75 g honey
  • 75 g sugar
  • 185 g flour
  • 1 egg yolk
  • 1 tsp baking soda
  • 125 g milk
  • 50 g butter
  • Pm cardamom powder
  • Pm of cinnamon powder
  • Pm ginger powder
  • Pm of nutmeg powder

Red wine confit

  • 500 ml red wine
  • 1/2 orange zest
  • 1 clove
  • 1/2 star anise
  • Pm of cinnamon powder
  • 250 g caster sugar
  • 1 g agar-agar

Red wine confit

In a saucepan, combine the red wine, cloves, cinnamon, star anise, orange and sugar. Bring to the boil and reduce until you get a syrupy texture. Add the agar-agar, bring to a boil and set aside.

 Gingerbread

In a saucepan, heat the honey with the sugar. In a mixing bowl, mix the flour with the baking soda. When the honey and sugar mixture comes to a boil, pour it over the flour while mixing with a whisk. Then add the egg yolk, milk, melted butter and spices. Mix well until you get a homogeneous dough. Bake in a cake pan at 180°C for 40 minutes. Check the doneness with the tip of a knife.

 Sauce Foie Gras

In a saucepan, caramelize the sugar. When it begins to brown, deglaze with the red wine vinegar. Let reduce almost dry. Add the veal stock, reduce and whip the butter sauce.

Training

Sear the foie gras cutlets in a hot frying pan for 3 minutes on each side. Cut the gingerbread into thin slices, then place a slice in the centre of the plate. Add a spoonful of wine confit and then a cutlet of foie gras. Repeat the operation a second time and finish with a slice of gingerbread. Top with two spoonfuls of sauce and decorate with a pansy flower and a drizzle of balsamic vinegar.


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