Recipe for Foie Gras Flan with Onion Confit

Preparation of the flans: Preheat the oven to 160 °C. Chop the pâté in a food processor. Add the eggs, cream, salt, and pepper. Fill the silicone mold. Cover the flans with parchment paper. Bake for 20 minutes. After 20 minutes, you can poke a flan with a toothpick, which should come out clean. Allow to cool slightly, then place the mold in the refrigerator to chill the flans; they will be easier to unmold. Carefully unmold, place them in small cups, and arrange them on the serving platter.

Preparation of the confit: Peel and finely slice the onion, then gently sauté it in olive oil until translucent (about 15 minutes). Add the sugar and vinegar, and let it simmer for another 5 minutes to allow almost all the liquid to evaporate. Add the honey, a little salt, and pepper, then cover. Let it cook gently for about 30 minutes. Once cooked, reserve the confit in the refrigerator.

To finish Final Presentation: After about 1 hour of resting, all the elements will be cold. Place a bit of preserve on each custard and set aside in the fridge until serving time.