Nutrition Facts
4 servings
4
Recipe for Pan-Seared Foie Gras, Roasted Butternut Squash Slices, Sauternes Reduction, Crispy Gingerbread, and Fresh Pomegranate.
The ultimate winter recipe, pan-seared foie gras is reinvented for the holidays. A meeting of the melting foie gras, the sweetness of roasted butternut slices, the crispiness of spiced bread, and the freshness of pomegranate. An impressive and simple recipe to amaze your guests right from the appetizer!
Ingredients
1 Raw deveined foie gras (for 2 slices per person)
½ Butternut squash
1 dash Grape seed oil
½ Pomegranate seeds
Directions
1
Preheat the oven to 180°C. Wash the butternut squash and then cut it into slices about 1.5 cm thick.
2
Place them on the baking tray, drizzle with a bit of grape seed oil, then salt and pepper to taste.
3
Bake for 1 hour.
4
Toast the slices of spiced bread until they are crispy, then cut into small cubes and set aside.
5
Season the slices with salt and pepper, then sear them on high heat on each side in a pan. Remove the excess fat, then deglaze with a sweet wine to finish cooking.
6
Arrange the slices of butternut squash on the plates, add the slices of foie gras, pieces of spiced bread, and fresh pomegranate seeds.
7
To finish, sprinkle a little fleur de sel and a few turns of the pepper mill. Optional: add a few shiso sprouts.
Ingredients
Ingredients
1 Raw deveined foie gras (for 2 slices per person)
½ Butternut squash
1 dash Grape seed oil
½ Pomegranate seeds
Directions
Directions
1
Preheat the oven to 180°C. Wash the butternut squash and then cut it into slices about 1.5 cm thick.
2
Place them on the baking tray, drizzle with a bit of grape seed oil, then salt and pepper to taste.
3
Bake for 1 hour.
4
Toast the slices of spiced bread until they are crispy, then cut into small cubes and set aside.
5
Season the slices with salt and pepper, then sear them on high heat on each side in a pan. Remove the excess fat, then deglaze with a sweet wine to finish cooking.
6
Arrange the slices of butternut squash on the plates, add the slices of foie gras, pieces of spiced bread, and fresh pomegranate seeds.
7
To finish, sprinkle a little fleur de sel and a few turns of the pepper mill. Optional: add a few shiso sprouts.
Notes
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