Scrollez pour découvrir

Apples with pan-fried foie gras and gingerbread

  • Easy
  • 10 min
  • 30 min
  • 4 Servings

Ingredients

  • Preparation
    • 5 Pink Lady® apples
    • sea salt flakes
    • 1 l balsamic vinegar
    • 2 blocks of foie gras
    • fresh-ground pepper
    • 4 slices gingerbread, sliced into cubes
    • 100 g clarified butter

Steps

Step 1/1 : Preparation

  • Slice the apples into three pieces without peeling them and keep the stem on the top. Core the apple, keeping the slices whole. In a sauté pan, brown the apples with a little bit of clarified butter and finish cooking them in the oven, without overcooking them.
  • Cut the foie gras crosswise into 8 foie gras cutlets. Season them, sear them in a frying pan to give a good colour and then drain. Keep the cooking grease to garnish the plates.
  • Reduce the litre of balsamic vinegar until it is syrupy. Let cool and set aside. Brown the gingerbread cubes slightly in a frying pan with some butter.
  • Preparation
    • 5 Pink Lady® apples
    • sea salt flakes
    • 1 l balsamic vinegar
    • 2 blocks of foie gras
    • fresh-ground pepper
    • 4 slices gingerbread, sliced into cubes
    • 100 g clarified butter
The community in the kitchen

Have you tried this recipe? Send us your photos so we can share them and showcase your culinary skills! Be part of our selection and inspire other foodies.

Send my photos

Check out our latest recipes